Directions:

• Start by cooking the dried rice noodles according to the package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process. Set aside.
• In a large pot, heat 1 tablespoon of cooking oil over medium heat.
• Add the sliced red bell pepper, shiitake mushrooms, baby corn, and bamboo shoots to the pot. Sauté for about 5 minutes, or until the vegetables are tender and fragrant.
• Stir in 2 tablespoons of Thai curry paste, mixing well to coat the vegetables. Cook for an additional 2 minutes, allowing the spices to release their flavors.
• Add 1 cup of coconut milk and 4 cups of vegetable broth to the pot. Bring the mixture to a gentle simmer.
• Gently add the cubed tofu and 1 tablespoon of fish sauce (or soy sauce) to the pot. Stir to combine and let simmer for another 5-7 minutes, allowing the flavors to meld.
• Finally, add the cooked rice noodles to the soup, stirring to combine. Heat through for an additional 2-3 minutes.
• Ladle the Vegetable Thai Curry Noodle Soup into bowls and top with a handful of torn fresh basil leaves. Enjoy your delicious creation hot!