In a large pot or a Dutch oven add coconut milk, chicken broth (or vegetable broth), garlic, green onion, tamarind paste , fish sauce (or soy sauce), red pepper flakes, ginger, peanut butter, Kaffir lime leaves (or lime zest) and lemongrass stalk ( cut off the very bottom of the stalk and use a 4 inch piece – you will be removing the stalk prior to serving). Cover the pot and bring to a boil.
Add linguine. Reduce the heat to low and simmer covered for 5 min.
While pasta is cooking, thinly slice red and yellow bell peppers. Chop purple cabbage. Cut carrot into matchsticks or julienne. Chop cilantro.
After pasta has simmered for the first 5 min, add sliced peppers, purple cabbage, and carrot (Reserve cilantro for serving). Continue to simmer for an additional 4 min. Remove lemongrass stalk and kaffir lime leaves and serve. Squeeze the juice of ½ lime on noodles and top with chopped cilantro, and peanuts. If you like spicy...add a squeeze of sriracha sauce.