Veggie Thai Curry Soup

Ingredients

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