Noodle soup with vegetables

Ingredients for 4 servings:

• 2 tbsp vegetable oil (e.g. peanut oil)
• 1 onion(s), sliced ​​into rings
• 2 garlic cloves, finely chopped
• 1 large carrot(s), finely sliced
• 1 zucchini, cut into strips
• 120 g broccoli, divided into florets
• 1 liter vegetable broth
• 400 ml coconut milk
• 3 tbsp soy sauce
• 2 tbsp curry paste, red
• 60 g noodles (wide rice noodles or wok noodles)
• 120 g sprouts (bean sprouts)
• 4 tbsp coriander greens, freshly chopped

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Guai Dtiau Nam Gab Pag

Heat the oil in a wok or large frying pan. Stir-fry the onion rings and garlic for about 2-3 minutes. Add the carrot, zucchini, and broccoli and stir-fry for about 3-4 minutes, until just tender. Add the vegetable stock and coconut milk and bring to a boil. Stir in the soy sauce, curry paste, and noodles and simmer for 2-3 minutes, until the noodles have puffed up. Finally, stir in the bean sprouts and cilantro and serve immediately.