Thai inspired curry noodle & vegetable soup

3 cups thinly sliced cabbage
1 bell pepper, thinly sliced or chopped
2 medium carrots, thinly sliced
2 teaspoons of oil
1/2 to 3/4 teaspoon kosher salt, to taste
3/4 of 15 oz. pack of super-firm tofu, cut into cubes
3 cloves of garlic, minced
3 cups of vegetable broth
1/2 15 oz. can full-fat coconut milk
2 7.5-ounce packages udon noodles (thick cooked variety)*
1 teaspoon of curry powder
1 tablespoon of lemongrass paste
2 teaspoons ginger paste or grated fresh ginger (about 1/2 teaspoon can be ground ginger)
1.5-2 teaspoons fine garlic powder, to taste
2 cups baby spinach
1-3 teaspoons chili garlic sauce or sambal, to taste
1 lime, cut into slices

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