Boil egg noodles according to package directions. Drain and set aside.
In a large heavy bottomed pan, heat vegetable oil over medium-high heat.
Once the oil is hot, add scallions, onions, and shallots, and saute for about 2 minutes.
Add garlic and ginger and saute for 10-15 seconds.
Add green curry paste and saute for a minute.
Now add vegetable broth, mushrooms, and broccoli florets, and bring the broth to a boil.
Add sugar, rice wine vinegar, lime juice, and spinach and cook for a minute.
Add coconut milk, and cooked noodles, and bring the soup to a gentle boil.
Check for salt and add more if needed.
Switch off the heat and garnish the soup with cilantro and chili oil. Serve hot.
Video
Notes
I use egg noodles to make this soup, but you can experiment and use any noodles you want. Udon noodles, soba noodles, and Hakka noodles all work great. To make the soup gluten-free, use gluten-free noodles.Do not overcook the noodles. After boiling, rinse them in cold water to stop the process of cooking. Add some oil and toss well so that they don’t stick to each other.Do not forget to top the soup with chili oil, it adds a lot of flavors.If you plan to drink the soup later, then don't add the noodles. Add them only when you are ready to eat; otherwise, they will keep soaking up the liquid and become soggy.