Veggie Thai Curry Soup

(Courtesy of Taste of Home)

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

Directions:
Prepare noodles according to package directions.

Meanwhile, in a 6 quart stockpot, heat oil over medium heat.  Add red curry paste, cook 30 seconds or until aromatic.  Gradually whisk in the coconut milk until blended.  Stir in vegetable broth and soy sauce; bring to a boil.

Add tofu and vegetables to stockpot; cook 3-5 minutes or until vegetables are crisp-tender.  Drain noodles; add to soup.  Top each serving with basil; serve with lime wedges.