Heat sufficient water in a deep non-stick pan. Add noodles and boil for 2-3 minutes.
Drain and transfer into a bowl.
Saute onion, garlic, ginger, lemongrass and turmeric powder in a tea spoon of oil.
Add gram flour, mix well and saute for 5-6 minutes.
Grind it to make a smooth paste.
Transfer the paste to a soup pot and to it add 1 1/2 cup water and the coconut milk and whisk.
Add salt, sugar and crushed peppercorns and mix well, bring to a boil.
Add babycorn, carrot, cauliflower, mix well and boil.
Add broccoli, zucchini and beans, mix well and boil for 3-4 minutes.
Coarsely crush peanuts in a mortar with a pestle.
Place boiled noodles and glass noodles in a serving bowl.
Add tofu,bean sprouts, browned onions and fried garlic.
Sprinkle chilli flakes and drizzle lemon juice on top.
Add crushed peanuts and toss gently to mix.
Top with cooked vegetables and pour the soup over.
Garnish with fried garlic and browned onions. Drizzle some chilli oil and finish with fresh coriander leaves.
