Wash, peel and chop the carrots, broccoli and bok choy.
Next peel and slice the turmeric and ginger; and thinly slice the red onion.
Add the ginger, turmeric, vegetable broth and coconut milk into a blender jar and blend on high for one minute.
Add one tablespoon coconut oil into a deep pan over medium with the red onions and saute for five minutes.
Next add the turmeric ginger broth to the pan and simmer for 20 mins.
Finally add all of the vegetables and brown rice noodles into the pan, making sure the noodles are completely covered in liquid, simmer for 15 minutes and enjoy topped with a fresh cilantro and a squeeze of lime!