the coconut milk and vegetable broth.
Add the soy sauce, honey, lime juice, and optional red pepper flakes.
Bring the mixture to a gentle simmer.
Cook for 8–10 minutes, allowing the coconut broth to thicken slightly and the vegetables to become tender.
Taste and adjust with additional soy sauce, lime juice, or salt if needed.
In a small bowl, whisk together the coconut milk, lime juice, honey, soy sauce, and sesame oil.
Divide the cooked rice noodles between four bowls.
Ladle the hot chickpea coconut broth and vegetables generously over the noodles.
Drizzle each bowl with the coconut-lime finishing sauce.
Top with fresh cilantro and basil.
Add sliced green onions and bean sprouts.
Sprinkle generously with chopped roasted peanuts.
Add fresh chili slices if you want extra heat.
Finish with plenty of fresh lime juice.
Serve immediately while the coconut broth is warm, creamy, fragrant, and soaking into the noodles.
