Gut Friendly Thai Noodle Soup (Thai Inspired)

To a large soup pot add 2 tbsp oil, heat to medium high and add yellow onion, ginger and minced garlic. Cook until fragrant, about 3-4 minutes.
Stir in curry paste, turmeric and veg stock paste and cook and stir for 2-3 minutes until fragrant.
Stir in zucchini, red pepper and lemongrass and cook 2 more minutes.
Add in coconut milk, water, fish sauce, chickpeas and tamari. Bring to a boil and then turn to medium-low and simmer, 10-15 minutes, until peppers and zucchini are softened.
While the soup is simmering, cook your noodles to al dente and set aside.
To finish the soup, remove the lemongrass stalks and add salt and lime juice, taste and adjust seasoning further if needed
Divide the noodles among the bowls and pour soup over, garnish with fresh basil and chopped green onions.