Veggie Thai Curry Soup

• 1 package (8.8 ounces) thin rice noodles or uncooked angel hair pasta
• 1 tablespoon sesame oil
• 2 tablespoons red curry paste
• 1 cup light coconut milk
• 1 carton (32 ounces) reduced-sodium chicken broth or vegetable broth
• 1 tablespoon reduced-sodium soy sauce or fish sauce
• 1 package (14 ounces) firm tofu, drained and cubed
• 1 can (8-3/4 ounces) whole baby corn, drained and cut in half
• 1 can (5 ounces) bamboo shoots, drained
• 1-1/2 cups sliced fresh shiitake mushrooms
• 1/2 medium sweet red pepper, cut into thin strips
• Torn fresh basil leaves and lime wedges

1. Prepare noodles according to package directions.
2. Meanwhile, in a 6-qt. stockpot, heat oil over medium heat. Add curry paste; cook until aromatic, about 30 seconds. Gradually whisk in coconut milk until blended. Stir in broth and soy sauce; bring to a boil.
3. Add tofu and vegetables to stockpot; cook until vegetables are crisp-tender, 3-5 minutes. Drain noodles; add to soup. Top each serving with basil; serve with lime wedges.

thin rice noodles, sesame oil, red curry, light coconut milk, chicken broth, soy sauce, firm tofu, baby corn, bamboo shoots, shiitake mushrooms, sweet red pepper, fresh basil

Taken from www.tasteofhome.com/recipes/veggie-thai-curry-soup/ (may not work)