Green Curry Soup

For an evening of dinner and movies at home with some vegetarian friends of ours, I made a quick and impromptu green curry soup. Initially I thought I'd make the standard green curry and rice with whatever vegetables we had around, but due to a lack of proper rice (only had short grain) I decided on making a big soup instead, serving it with Udon noodles.

1. Boil udon noodles for four, set aside.
2. Peel, thinly slice one large carrot.
3. Quarter a medium onion.
4. Cut into chunks a handful of mushrooms.
5. Heat olive, a good spoonful of green curry paste and a dash of sesame oil in a large pot. Add vegetables in the above order in 1-2 minute intervals.
6. When mushrooms start to let liquid, add 6 bowls of water and a spoonful of vegetable soup mix. Let everything boil for 5-10 minutes
7. Add a can of coconut milk
8. Cut two red or yellow peppers into small pieces, add to soup.
9. Remove stems from three twigs of kai lan (Chinese broccoli), also add to soup.
10. Let simmer another 2-3 minutes, then add the udon noodles. Serve with lime zest and more coconut milk, if too spicy.

Nice things to add that I didn't have around: Thai basil, lemon grass, lime leaves. Certainly works with shrimp or chicken as a meaty variant.