Modified a Recipe from Eating Well Magazine | Serves: 4 | Time: ~30 min.
1 #zucchini, cut lengthwise into 8 pieces
1 small crown of #broccoli, cut into florets
3 tbsp sesame oil, divided
1 tbsp lime juice
3 scallions, sliced, white and green parts separated
3 tbsp coconut aminos
2 tbsp #Thai green curry paste
1 tsp coconut sugar
1/4 tsp ground coriander
1 14 oz can of coconut milk
1 cup veggie broth (go homemade to reduce sodium)
8 oz rice noodles
1/4 cup #peanuts
Start a pot of water to boil the noodles.
Position rack in upper third of oven. Preheat broiler to high. Lined a rimmed baking sheet with aluminum foil. Put a large pot of water on boil.
Toss zucchini and broccoli with 2 tbsp of oil and salt in a large bowl. Transfer to lined baking sheet. Pop it in the oven for 6 minutes, stirring once. Keep warm.
Whisk 1 tbsp oil, scallion whites, coconut aminos, curry paste, coconut sugar, and coriander in a large saucepan. Heat over medium heat until it starts to sizzle, about 2 minutes. Cook, stirring constantly, until very fragrant, about 1 min. Whisk in coconut milk, broth and lime juice. Cook, stirring occasionally, an additional 2 min.
Cook noodles in the boiling water according to the directions on the box. Drain and rinse well. Divide among 4 large soup bowls. Top with the curry, vegetables, green scallion pieces, peanuts and cilantro.