Ingredients

· 1 pack thin rice noodles

· 1 tablespoon sesame oil

· 2 tablespoons red curry paste

· 1 cup light coconut milk

· ½ kg chicken broth

· 1 tablespoon soy sauce

· 1 pack tofu

· 1 can baby corn

· 1 can bamboo shoots

· 1-½ cups sliced mushrooms

· ½ red pepper cut into thin strips

· Basil leaves and lime wedges

Method

Prepare noodles according to package directions. Meanwhile, in a large stockpot, heat oil over medium heat. Add curry paste; cook until aromatic for about one minute. 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 for five minutes. Drain noodles; add to soup. Top each serving with basil and serve with lime wedges.