Instructions

1. Starting with the preparing the veggies: the ginger, green chili, and lemongrass all need to be finely minced as much as possible - as we are not going to strain them from the finished product. Once you have done this, you can set them aside. Finely julienne the onion, carrot, and zucchini (you can do the carrot and zucchini using a Mandoline or something like it if you have the means - it makes it SO much easier and faster - see my note at the bottom of this recipe for more info) and place them aside. Chop the broccoli in to small florets and lastly, finely shred the cabbage.

2. You will need two large sauce pans, soup pots or something similar for this recipe. One will be used to heat the veg stock and coconut milk together over a low flame. You just want to pour them both in together, give it a quick whisking, and let it warm while you cook the veggies. With your other pot over medium heat, place the curry paste, soy sauce, sesame oil, ginger, chili, and lemongrass into the pot and stir them all around. You don't to burn anything here, just cook the ginger and lemongrass enough to get a nice aroma going and blend all the base flavors. Then, add the onion. Once the onion is starting to become a little less crisp, add the carrot and zucchini, stir it all around for a few moments and then add the broccoli and cabbage last. Keep moving everything around so that all the favors are combining nicely. Once you have done this, add the veg stock and coconut milk. Lastly, you will want to put in your noodles. Its important to make sure that you have this very hot, but not rapidly boiling. Rice noodles cook very quickly and you don't want to end up with a mess of overcooked noodles.

3. Once the noodles have cooked, you're ready to remove from the heat. Pour it all into a nice serving bowl, or eat it all yourself - either way! Just don't forget to garnish with that cilantro you spent so much time chopping! Enjoy :)