1. Fill a large bowl with warm water, add rice noodles, and set aside to soak.

2. Heat oil in a large saucepan over medium-high heat until shimmering. Add curry paste and cook, stirring constantly, until it begins to smell fragrant, about 20 seconds. Stir in coconut milk and bring to a simmer. Add broth, maple syrup, lime juice, and salt and cook, stirring occasionally, for 8 minutes.

3. Add shrimp, snow peas, and mushrooms to saucepan and cook, stirring occasionally, until shrimp is fully cooked, about 5 minutes. Drain rice noodles and stir into soup; cook for 1 more minute.

4. To serve, use tongs to divide noodles among four bowls, then top evenly with vegetables and shrimp. Ladle broth evenly into bowls and garnish with apple, basil, cilantro, and chili pepper (if using).

Source: Hannaford fresh Magazine, January - February 2018