Heat 2 tbsp olive oil in large dutch ovenSaute the onions for about 5 mins Add the broccoli florets and cook for another 5-7 minutes until the onions start to brownAdd the chopped garlic and ginger and cook for another 3 minutes Add the Red Curry paste and heat through on lowAdd the saltAdd the veggie stock, lime juice, soy sauce, fish sauce (omit if vegan), maple syrup, and tomato pasteStir and bring to a simmerAdd in the coconut milk, stir and bring to gentle boilCheck for seasoning- add lime and soy sauce if neededAdd two tablespoons of the chopped green onion, basil and cilantro (each)Reduce heat to simmer and cook another 5 minsIf using Rice noodles, add in 2-3 mins before serving. They absorb liquid very quickly and can get soggy, so don’t add them too early. You can also just serve the broth over white riceGarnish with the remaining fresh herbs, a few slices of the Fresno chili and some of the chopped peanuts