1 ½ tsp thai green curry paste
200 gm noodles boiled
2 tsp oil
½ small broccolis separated into small florets
½ cup corn nib lets
1 medium carrot cut into diamonds
1 medium red capsicum cut into ½ inch triangles
4-5 mushrooms sliced
2 cups vegetable stock
Salt to taste
1 tsp lemon juice
1 cup fresh coconut milk
½ cup bean sprouts
1 fresh chili diagonally sliced
3-4 fresh basil leaves
Heat the oil in a non stick pan. Add broccoli, corn, carrot, red capsicum and mushrooms and sauté for a minute. Add the green curry paste and mix well.
Add the vegetable stock and salt and cook till the vegetables are almost done. Take care that the vegetables are not overcooked. Add lemon juice and coconut milk and mix. Let it heat through.
Place a ring mould in the center of soup bowls and pack it with the boiled noodles. Pour the soup into the soup bowl around the ring mould. Sprinkle bean sprouts.
Slowly remove the ring mould so as not to disturb the noodles. Sprinkle red chilies over the noodles and place the basil leaves on top.