Step 1

For the soup base, pulse white spring onion, coriander root and stems, turmeric, lemongrass, chilli, peanuts, tamarind, fish and soy sauces in a small food processor for 20 seconds to roughly chop.

Step 2

Add 1/2 cup (125ml) stock and whiz until smooth. Add coconut milk and remaining 1/2 cup (125ml) stock and whiz to combine. Season.

Step 3

Transfer soup to a pan over medium heat and cook for 2 minutes or until fragrant. Add 2L (8 cups) water and bring to the boil, then add noodles and cook for 2 minutes or until tender, adding corn and broccoli for the final 1 minute of cooking.

Step 4

Ladle soup into bowls. Top with coriander leaves and sliced spring onion and serve with extra fish sauce.