Curry Noodle Soup with green veggies

Instructions

1. Peel & cut onion into fine cubes. Dice garlic & set aside.
2. Add ground curry & curcuma (and chilli & Kafir lime leaf if using). Stir through & cook for 30 seconds. Add coconut milk & with the help of a kitchen spoon scrape down spices & onions. Add veggie stock & bring to a simmer.
3. Cut Shiitake into 1/2cm stripes. Add to curry broth simmering & let cook for another 2-3 minutes. Season with juice of 1/2 lime & 1 tbsp soy sauce. Add more to your liking.
4. Meanwhile bring a medium pot of water to boiling. Wash vegetables & cut broccoli into bite-sized florets & Pak Choi into broad stripes. Cut Snow Peas into 2cm pieces.
5. Once the water is boiling add broccoli & let cook for 2 minutes. Then add Pak Choi & peas & cook for 1 minute. Prepare a bowl with ice-cold water. Remove veggies from the boiling water & immediately put into ice-cold water. Drain after 2-3 minutes.
6. Bring water to boiling once more & add rice noodles. Cook according to package description. Strain & immediately transfer to serving bowls.
7. Add vegetables to the serving bowls & divide hot curry broth into the bowls. Garnish with crushed peanuts, pieces of lime & cilantro and/or thai basil if using.
8. Note: The broth can be easily made ahead and stored in the fridge for up to 5 days. The blanched veggies & cooked noodles can be stored for up to 3 days.
9. Place a medium stock pot over medium-low heat. Once hot, add oil & onion & garlic. Stir & let cook for about 2-3 minutes.