Recipe Cook Time
Heat a large wok with oil. Add button mushroom, eggplant, bell peppers, shallots bottle gourd, baby corn and carrot and cook on high for about 2 minutes.
Then add curry paste and curry powder. Toss to coat the vegetables. Add light soy sauce and cook about 30 seconds so the vegetables absorb the liquid.
Then add dark soy sauce, brown sugar, lime juice and coconut milk. Let the curry simmer for about 2 minutes. Add salt to taste.
Add chopped coriander and mix all the ingredients well. Slowly pour the in the coconut milk and let it simmer for a few minutes. Do not boil.
Lastly add the bok choy.
Then pour in water and bring back to a simmer. Taste curry and adjust soy sauce, and sugar to taste.
Bring a large pot full of water to boil noodles. If using dried noodles, cook in boiling water till noodles are very al dente. No matter what noodles you use, make sure not to overcook them.
Add cooked noodles and bean sprouts to the curry broth.
Serve the noodle soup with crushed peanuts, scallions, chopped coriander and bean sprouts.