Super-Green Thai Curry

Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil. Put a large pot of water on to boil.

Toss bok choy, green beans and zucchini with 2 tablespoons oil and salt in a large bowl. Transfer to the prepared pan. Broil, stirring once, until lightly charred, about 6 minutes. Keep warm.

Zest and juice lime. Whisk the zest with the remaining 1 tablespoon oil, scallion whites, tamari (or soy sauce), curry paste, brown sugar and coriander in a large saucepan. Heat over medium heat until starting to sizzle, about 2 minutes. Cook, stirring constantly, until very fragrant, about 1 minute. Whisk in coconut milk, broth and the lime juice. Cook, stirring occasionally, until heated through, about 2 minutes.

Cook noodles in the boiling water according to package directions. Drain and rinse well under cold water. Divide among 4 large soup bowls. Top with the curry, the vegetables, scallion greens and peanuts. Garnish with basil and/or cilantro, if desired.