Veggie Thai Curry Soup

My go-to Thai restaurant inspired this curry soup. Shiitake mushrooms are my favorite, but any fresh mushroom will work. Fresh basil and lime add a burst of bright flavors.

—Tre Balchowsky, Sausalito, CA

Takes: 30 min. • Makes: 6 servings

• 1 pkg. (8.8 oz.) thin rice noodles or uncooked angel hair pasta
• 1 Tbsp. sesame oil
• 2 Tbsp. red curry paste
• 1 cup light coconut milk
• 1 carton (32 oz.) reduced-sodium chicken broth or vegetable broth
• 1 Tbsp. reduced-sodium soy sauce or fish sauce
• 1 pkg. (14 oz.) firm tofu, drained and cubed
• 1 can (8 ¾ oz.) whole baby corn, drained and cut in half
• 1 can (5 oz.) bamboo shoots, drained
• 1 ½ cups sliced fresh shiitake mushrooms
• ½ medium sweet red pepper, cut into thin strips
• Torn fresh basil leaves and lime wedges

1. 1. Prepare rice noodles according to package directions.
2. 2. In a 6-qt. stockpot, heat oil over medium heat. Add curry paste; cook until aromatic, about 30 seconds. Gradually whisk in coconut milk until blended. Stir in broth and soy sauce; bring to a boil.
3. 3. Add the tofu and vegetables to stockpot; cook until vegetables are crisp-tender, 3-5 minutes. Drain noodles; add to soup. Top servings with basil; serve with lime wedges.

1 ⅔ cups: 289 cal., 9g fat (3g sat. fat), 0 chol., 772mg sod., 41g carb. (3g sugars, 2g fiber), 11g pro. Diabetic exchanges: 2 ½ starch, 1 medium-fat meat, ½ fat.