Ingredients:

Instructions:

  1. Heat oil in a large pot over medium heat. Add shallots, garlic, galangal, lemongrass, and chilli (if using). Sauté gently for 3-4 minutes until fragrant.
  2. Pour in the 6 cups of vegetable broth. Bring the mixture to a gentle simmer. Add the kaffir lime leaves. Reduce heat to low, cover partially, and allow the aromatics to infuse the broth for 10 minutes.
  3. Carefully strain the broth back into the pot to remove the solids (lemongrass, galangal, lime leaves). Return the strained broth to a low simmer.
  4. Stir in the full-fat coconut milk, soy sauce, vegetarian fish sauce, and brown sugar. Taste and adjust for sweetness/saltiness.
  5. Add the broccoli, carrots, mushrooms, and tofu cubes (if using). Simmer gently for 5-7 minutes until the carrots are tender-crisp.
  6. While the vegetables cook, prepare the rice noodles according to package directions. Drain immediately.
  7. Stir in the spinach or bok choy leaves just until they wilt down (about 30 seconds).
  8. Remove the pot from the heat. Stir in the fresh lime juice. Taste one last time and adjust seasoning as needed.
  9. Divide the cooked noodles among four deep bowls. Ladle the hot soup broth and vegetables over the noodles. Garnish generously with fresh cilantro and spring onions. Serve immediately with extra lime wedges.