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Heat 1/2 tablespoon of sunflower oil in a pan. Add 1 teaspoon of finely chopped garlic and sauté for a few seconds until fragrant.
Add 75g of broccoli florets, 75g of mixed color diced capsicums, and 75g of carrot slices to the pan. Sauté the vegetables for 1-2 minutes until slightly tender-crisp.
Pour 1 liter of water into the pan with the sautéed vegetables. Add 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Stir to combine all the seasoning.
Cover the pan and cook the soup for 3-4 minutes, allowing the vegetables to soften.
Once the vegetables are softened, add 75g of rice noodles to the soup. Stir them in gently.
In a separate bowl, mix 1/2 tablespoon of corn flour with 30ml of water to create a smooth slurry. Add this corn flour slurry to the soup, stirring continuously to prevent lumps and thicken the soup.
Add 1 teaspoon of light soy sauce and 1 teaspoon of Sriracha sauce to the soup. Stir well to incorporate the sauces. Then, add 1 teaspoon of brown sugar and 1/2 teaspoon of finely chopped red chili.
Give the soup a final simmer for 1 minute to allow all the flavors to meld and the rice noodles to fully cook. Turn off the heat and serve the hot and spicy soup into soup bowls.
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