This recipe is reprinted with permission from FULL BELLY © 2014 Tara Mataraza Desmond, Running Press, a member of the Perseus Books Group.
Heat the oil in a large Dutch oven or soup pot (at least 5 quarts) over medium-high heat. Sauté the zucchini, carrot, and garlic for about 2 minutes, just to soften them as they sweat. Add the curry paste and stir for about 30 seconds to help the paste melt into the vegetables. Add the fish sauce, coconut milk, and stock. Cover the pot until the liquid boils, 7 to 10 minutes, and then slip in the noodles. Reduce the heat to low, partially cover the pot, and simmer the soup for about 15 minutes, stirring two or three times to prevent the noodles from sticking, until the vegetables and noodles are tender.
Stir in the lime juice and cilantro and serve.
Cool leftovers and refrigerate for up to 5 days. The soup thickens considerably as it cools and as the vegetables and noodles absorb the liquid. To reheat, stir in 3 or 4 tablespoons of water per serving and warm in a saucepot over medium heat or in the microwave until hot. Adjust the seasoning to taste to compensate for the additional water, if necessary.