Heat coconut oil in another saucepan and briefly sauté the ginger, garlic and spring onions in it. Add peppers, carrots and tomatoes and stir-fry as well. Deglaze with coconut milk and hot water. Add the lemon zest, lemon juice and salt and simmer gently for 10–15 minutes, until the carrots are al dente. Finely chop the coriander stalks and some of the leaves and add to the soup towards the end of the cooking time. Season the soup with chilli and, if necessary, additional salt and lemon juice.
In the meantime, cook the rice noodles in salted water according to the instructions on the packet until al dente. Pour into a sieve and rinse briefly with cold water so that they do not stick together.
Put noodles in bowls and fill up with soup. Serve sprinkled with more chopped coriander.
Wellcuisine-Tipp
Instead of rice noodles, the soup can also be served with boiled basmati rice.