Step 1

Add shiitake mushrooms, carrot and asparagus to a clean medium bowl then set aside

Step 2

Add garlic and ginger to a clean small bowl then set aside

Step 3

Add coconut oil to a clean large saucepan

Step 4

Heat until completely melted - high heat

Step 5

Transfer spices to large saucepan

Step 6

Sauté while stirring occasionally - approx 1 min

Step 7

Mix in Thai red curry paste to the large saucepan

Step 8

Sauté - approx 1 min

Step 9

Add vegetable stock and coconut milk to the large saucepan

Step 10

Stir until combined

Step 11

Cover until just boiling

Step 12

Transfer vegetables to large saucepan

Step 13

Add rice noodles to the large saucepan

Step 14

Cook and turn off heat - approx 4 min

Step 15

Garnish with fresh basil

Step 16

Serve immediately