Start by cooking the rice noodles according to the package instructions. Usually, this involves soaking them in hot water until they are tender. Drain and set aside.
In a large pot, heat the cooking oil over medium heat. Add the Thai curry paste and sauté for about 1-2 minutes until fragrant.
Pour in the coconut milk and vegetable broth, stirring well to combine. Add the fish sauce and bring the mixture to a gentle simmer.
Once the broth is simmering, add the baby corn, bamboo shoots, red bell pepper, and shiitake mushrooms. Cook for about 5-7 minutes until the vegetables are tender but still vibrant.
Gently stir in the cubed tofu, allowing it to soak up the flavors of the broth. Cook for an additional 3-4 minutes.
Add the cooked rice noodles to the pot, tossing everything together until well coated with the broth.
Remove the pot from heat and serve the soup hot, garnished with torn basil leaves for a fresh finish.
