Coconut Curry Noodle Soup

1. Cook rice noodles according to package directions. Drain and set aside. 2. Heat vegetable oil in a large pot or Dutch oven over medium heat. Sauté ginger and garlic until fragrant, about 1 minute. 3. Add red curry paste and cook for another minute, stirring constantly. 4. Pour in coconut milk and vegetable broth. Bring to a simmer, then add bell pepper, carrots, and mushrooms. Cook for 5-7 minutes until vegetables are tender-crisp. 5. Stir in spinach, lime juice, and soy sauce. Cook until spinach is wilted. 6. Divide cooked noodles into serving bowls. Ladle the hot curry soup over the noodles. Garnish with fresh cilantro before serving.