Vegetarian Coconut Curry Soup

This may be the best recipe I've made so far. It was inspired by the recipe below, but it is obviously not 5 ingredients but it was very easy to make. If you enjoy coconut curry, you will love this soup!


http://www.zenfamilyhabits.net/2010/01/5-ingredients-5-minutes-5-meals-simple-noodles/


Ingredients:
4 oz of brown rice noodles (I used Annie Chun's brand, half a box is plenty!)
1 can of light coconut milk
1 bag of frozen (unflavored) asian stir fry mixed vegetables
1 can of baby corn, drained
1/4 cup of lime juice
4 cups of vegetable stock (1 carton)
1 cup of sliced shitake mushrooms
2 tbsp fresh, grated ginger
2-3 tbsp of red thai curry paste (I used thai kitchen)
1 tbsp minced garlic
1 tsp chinese five spice
Salt and pepper to taste
Cilantro, chopped

Instructions:
1.  Add a 1 cup of broth to a large soup pot.
2. Add sliced shitake mushrooms, garlic, and ginger to the 1 cup of broth and bring to a low boil and simmer for 5-6 minutes. This step is to soften the mushrooms.
3. Once mushrooms are softened, add the rest of the broth, can of coconut milk, frozen vegetables, lime juice, and drained baby corn.
4. Add 2-3 tbsp of red thai curry paste and stir. Amount of curry paste depends on how spicy you like your soup. The soup should turn a light orange color if you have enough curry paste in it.
5. Let soup come to a slow boil and simmer for 10-15 minutes.
6. While this is simmering, bring 4 cups of water to a boil in a pot. Add 4 oz of dry brown rice noodles to the water when it is at a rolling boil.
7. Cook the noodles for 3-4 minutes. Drain and rinse with cool water.
8. Add salt, pepper, and chinese five spice to the simmering coconut soup. Taste to see if it needs more spice or curry paste.
9. Put rice noodles in a bowl and pour the coconut soup over the noodles.
10. Garnish with cilantro and enjoy!