Method
1. Add shiitake mushrooms, carrot and asparagus to a clean medium bowl then set aside
2. Add garlic and ginger to a clean small bowl then set aside
3. Add coconut oil to a clean large saucepan
4. Heat until completely melted - high heat
5. Transfer spices to large saucepan
6. Sauté while stirring occasionally - approx 1 min
7. Mix in Thai red curry paste to the large saucepan
8. Sauté - approx 1 min
9. Add vegetable stock and coconut milk to the large saucepan
10. Stir until combined
11. Cover until just boiling
12. Transfer vegetables to large saucepan
13. Add rice noodles to the large saucepan
14. Cook and turn off heat - approx 4 min
15. Garnish with fresh basil leaves
16. Serve immediately