Vegetable Thai Curry Noodle Soup
Ingredients
- 10 ounces dried rice noodles
- 1 tablespoon cooking oil
- 2 tablespoons Thai curry paste (or to taste)
- 1 cup coconut milk
- 4 cups vegetable broth
- 1 tablespoon Thai fish sauce or soy sauce (optional)
- 8 ounces baby corn, halved
- 4 ounces bamboo shoots
- 1/2 red bell pepper, sliced
- 8 whole shiitake mushrooms, sliced
- 8 ounces medium or firm tofu, cubed
- handful fresh basil, leaves torn
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