### TranslatedIngredients: 200 grams Rice Noodles (Flat),1/2 teaspoon Sunflower Oil,3 Dry Red Chillies - soaked for 10 min in warm water,2 Thai Red chilli (Birds Eye Chilli) - chopped,2 inch Ginger,4 cloves Garlic,1/4 teaspoon Turmeric powder (Haldi),1 tablespoon Coriander seeds - roasted,1 Spring Onion (Bulb & Greens),Salt - to taste,2 Stalks Lemongrass - finely chopped with outer leaves discarded,1/4 cup Water,1/2 Green zucchini - 1 teaspoon sesame oil,1 Onion - thinly sliced,2 cups Broccoli - cut into florets,1 Carrot (Gajjar) - sliced into rounds,1 Green zucchini - sliced into rounds,Salt - to taste,1/2 teaspoon Sesame (Gingelly) Oil,1-1/2 cups Coconut milk,1/2 cup Water,2 Stalks Spring Onion (Bulb & Greens) - roughly chopped,2 sprig Basil leaves - torn,2 tablespoons Palm jaggery ### PrepTimeInMins: 20 ### CookTimeInMins: 30 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: Asian ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Bangkok Coconut Curry Noodle Bowl Recipe, prepare all the ingredients and keep them ready.For cooking the rice noodles, soak the rice noodles in boiling hot water for about 10 to 15 minutes as per instructions in the packet. Once the rice noodles are soft and al dente, drain the water completely and toss it in a little oil and keep aside. This prevents it from sticking to each other. For the curry paste, add all the ingredients into the blender and blitz to form a coarse mixture. Add a little warm water and blend to make a smooth curry paste. Keep aside.For veggies, heat oil on a preheated pan over medium heat. Add the onions and saute until softened. Add the remaining vegetables, sprinkle salt and stir fry the vegetables until they have softened and cooked. You can optionally cover the pan to fasten the cooking process. Ensure the vegetables have a good bite and don't become too soft.Once done, transfer to a bowl to stop the cooking process & keep aside.The final step is to make the curry.Heat oil into a large saucepan, add the curry paste and saute for about a minute. Add the coconut milk, palm jaggery and basil leaves.Add 1/2 cup water, salt to taste and brind the curry to a brisk boil for 2 to 3 minutes and turn off the heat. Check the salt & seasonings and adjust to suit your taste.To serve the curry bowl, into soup/ curry bowls spoon a tong full of noodles, add a portion of veggies, spoon the curry until noodles & veggies are almost immersed. Garnish with spring onion greens & serve immediately.