Eggplant and green bean noodle soup

This soup is what I like to refer to as "The Clayton's Laksa", or the laksa you have when you're not really having a laksa. Anyhoo, it doesn't really matter what it's called - it's damn fine!

2 tablespoons red curry paste (or more if you want to blow funny steam clouds out of your ears)
1 1/4 cups of water
1 large eggplant, cubed
1 large sweet potato, cubed
410g tin coconut milk
200 grams green beans, trimmed
1 large head of broccoli, cut into florets
150 grams dried flat rice noodles
coriander, to serve

1 - Combine the curry paste, water, eggplant and sweet potato in a large saucepan. Bring to the boil, then simmer, covered for 5 minutes.

2 - Meanwhile, bring a pot of water to the boil, and cook the rice noodles according to the packet instructions. Drain.

3 - Add the beans and broccoli to the pan, plus the coconut milk. Rebring to the boil, then simmer for another 5 - 7 minutes, or until the veggies are tender. Add the noodles then serve, topping with the coriander.