Heat the oil in a large wok. Add ginger and chickpea flour and stir to combine. Cook for 2 minutes, stirring continuously. Slowly add the vegetable broth and coconut milk and keep stirring to avoid lumps.
Add lemongrass, soy sauce, salt, and spices and simmer for 20 minutes. Finish with lemon juice and cilantro.
To serve
In your serving bowl, arrange your vegetables and cooked noodles. Top with hot coconut broth, then garnish with your chosen toppings.