Step 1

In a large soup pot heat oil over medium heat. When oil is hot add thinly sliced onion, garlic, and ginger. Cook for about 2 minutes – until onions start to soften and garlic and ginger are aromatic. Add curry paste and cook for 1 minute more, stirring frequently.

Step 2

Add bell pepper, carrots, and zucchini and stir to coat with the curry paste. Cook, stirring occasionally, for about 3-4 minutes, until veggies have softened slightly.

Step 3

Increase the heat to medium high and bring to a simmer.

Step 4

Add chicken breast and broccoli florets and continue to simmer until chicken is cooked through and broccoli is bright green and tender – about 5-6 minutes.

Step 5

I used more than 1 teaspoon, but I also started with low sodium chicken broth.

Step 6

Serve topped with fresh herbs, red or green onion, chili oil, chopped cashews, and extra lime.