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