In a large sauce pan, combine 1 can of coconut milk and water, and bring to a boil. Once boiling, add uncooked rice, bring back to a boil, and then let simmer for 30 minutes or until all the liquid has evaporated. Season with some salt.

Add 1 tablespoon of coconut oil to a wok or large sauté pan. Heat until it becomes a clear liquid, and then add onion.

Cook for 3 minutes or until onion starts to become translucent, and add carrots, zucchini, and broccoli.

Cook another 3-5 minutes, stirring frequently. Next add the asparagus and cabbage and continue cooking until all vegetables just start to become tender. Transfer cooked vegetable to another bowl and set aside.

Add remaining coconut oil and heat for a minute. Add ginger and garlic and let it cook 2 minutes. Next add the canned tomatoes, and let mixture cook on a medium simmer for 3-5 minutes.

Add in all spices and the fish sauce, and let cook another 2 minutes, stirring regularly. Add in the coconut milk and the broth and let simmer another 2 minutes.

Add the vegetables back in, cook for 2-3 more minutes. Serve over the rice immediately.