Vegetable Thai Curry Noodle Soup

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Steamy Kitchen
Nutrition per serving    (USDA % daily values)
CAL
535
FAT
63%
CHOL
0%
SOD
88%

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Ingredients for 4 servings

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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