Step 1

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.

Step 2

Add the garlic, ginger, and zucchini, cook for another minute. Stir in the salt, pepper, and cayenne pepper and cook for another 30 seconds.

Step 3

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.

Step 4

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.

Step 5

Remove from the heat and stir in the spinach. Ladle out into bowls and add the prepared rice noodles.

Step 6

Top each bowl with a squeeze of lime juice and a few cilantro leaves, and serve hot.