Instructions

1. Chop all vegetables into bite-sized pieces, slice the chili, remove the seeds and finely chop it.
2. Cut the lemongrass, into 1 inch long pieces, then crush and cut. Finely chop the ginger. Add both to a large pot together with the coconut milk and vegetable broth and bring to a boil.
3. Lower the heat to medium/low, add the red bell pepper, zucchini, broccoli, carrots and let simmer for 5 minutes, then add the mushroom and continue to simmer for an additional 5 minutes. Add the lime juice simmer for another 5 minutes.
4. Rinse the kelp noodles thoroughly.
5. Serve in medium sized bowls topped with kelp noodles and garnished with fresh thai basil leaves and cilantro.