Spring Green Vegetable Coconut Rice Noodles

In a large pot, heat the oil over low-medium heat. Add the onion and sauté for a couple of minutes, or until softened and fragrant.
1 teaspoon coconut oil, 1 small yellow onion
Add the garlic, ginger, and zucchini, cook for another minute. Stir in the salt, pepper, and cayenne pepper and cook for another 30 seconds.
2 cloves garlic, 1 thumb fresh ginger, 1 small zucchini, 1 teaspoon sea salt, ½ teaspoon pepper, ½ teaspoon cayenne pepper
Pour the coconut milk and vegetable broth into the pot, cover, and increase the heat to high to bring to a low boil. Prepare the rice noodles according to package instructions while you're waiting. Do not cook the rice noodles in the broth.
400 ml (13.5 oz) canned coconut milk, 250 ml (1 cup) vegetable broth, 150 grams (5 oz) brown rice noodles
Once the broth has reached a low boil, reduce the heat to medium. Add the asparagus and broccoli, cooking for two minutes, covered, or until the asparagus is bright green and just tender.
250 grams (9 oz) green asparagus, 200 grams (7 oz) sprouting broccoli or broccolini
Remove from the heat and stir in the spinach. Ladle out into bowls and add the prepared rice noodles.
50 grams (2 cups) baby spinach
Top each bowl with a squeeze of lime juice and a few cilantro leaves, and serve hot.
2 tablespoons lime or lemon juice, Fresh cilantro for topping