Heat sufficient water in a deep non-stick pan. Add noodles and boil for 2-3 minutes.
Drain and transfer into a bowl.
Grind together onion, garlic, ginger, lemongrass and turmeric powder into a fine paste.
Heat oil in a non-stick pan.
Add ground paste and saute well.
Add gram flour, mix well and saute for 5-6 minutes.
Add 1 cup water, mix and cook further, whisk well.
Add coconut milk and whisk.
Add 1 1/2 cups water and mix well.
Add salt, sugar and crushed peppercorns and mix well, bring to a boil.
Add babycorn, carrot, cauliflower, mix well and boil.
Add broccoli, zucchini and beans, mix well and boil for 3-4 minutes.
Coarsely crush peanuts in a mortar with a pestle.
Place boiled noodles and glass noodles in a serving bowl.
Add tofu, browned onions and fried garlic.
Sprinkle chilli flakes and drizzle lemon juice on top.
Add crushed peanuts and toss gently to mix.
Top with cooked vegetables and pour the soup over.
Garnish with fried garlic and browned onions. Drizzle some chilli oil and finish with fresh coriander leaves.
Key Ingredients: baby corn, carrot, vegetable oil, cauliflower, broccoli, zucchini, french beans, onion, garlic, ginger, lemongrass, turmeric, gram flour, coconut milk, salt, sugar, black pepper, peanuts, noodles, glass noodles, tofu, paprika, lemon juice, coriande