In a large pot, heat canola oil over medium high heat. Add the red curry paste and stir fry for 1 minute. Add the coconut cream and stir for 2-3 minutes, until the coconut cream is melted, soft and well combined with the red curry paste. Pour the chicken broth and lower heat to medium. Bring soup to a simmer. Add sugar and mix well. Add the sliced cremini mushrooms into the soup and let simmer for 1 minute. Remove soup from heat and add the lime juice and stir well.

In a separate pot, cook the vermicelli noodles according to packaging's instructions (The vermicelli noodles we used took about 3-5 minutes to cook)

Set two medium-sized bowls each with the vermicelli noodles and fried tofu puffs. Pour the soup into each bowl and top with bean sprouts, cherry tomatoes, red onions, cilantro, and green onions.