Ingredients
1 package (8.8 ounces) thin rice noodles or uncooked angel hair pasta1 tablespoon sesame oil2 tablespoons red curry paste1 cup light coconut milk1 carton (32 ounces) reduced-sodium chicken broth or vegetable broth1 tablespoon reduced-sodium soy sauce or fish sauce1 package (14 ounces) firm tofu, drained and cubed1 can (8-3/4 ounces) whole baby corn, drained and cut in half1 can (5 ounces) bamboo shoots, drained1-1/2 cups sliced fresh shiitake mushrooms1/2 medium sweet red pepper, cut into thin stripsTorn fresh basil leaves and lime wedges
Preparation
Prepare noodles according to package directions.
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.
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.
