Thai Vegetable & Noodle Soup

Courtesy of Kathy. Yumm! Don't let the name fool you, this is good. I served this for Anita and JoAnn and Patty and got rave reviews.

2 tbs peanut oil
1 onion, sliced
2 garlic cloves, chopped finely
1 large carrot, cut into thin sticks
1 zucchini, cut into thin sticks
4 oz broccoli, cut into florets
4 cups vegetable stock
1 3/4 coconut milk
3-4 tbs Thai soy sauce
2 tbs red curry paste
2 oz wide rice noodles
4 oz soy bean sprouts
4 tbs chopped fresh cilantro

Heat the oil in a wok or large skillet and stir-fry the onion and garlic for 2-3 minutes, until just tender. Pour in the stock and coconut milk and bring to a boil. Add the soy sauce, curry paste, and noodles, and let simmer for 2-3 minutes, until the noodles have swelled. Stir in the bean sprouts and cilantro and serve immediately.