Heat 2 tbsp olive oil in large dutch oven
Saute the onions for about 5 mins
Add the broccoli florets and cook for another 5-7 minutes until the onions start to brown
Add the chopped garlic and ginger and cook for another 3 minutes
Add the Red Curry paste and heat through on low
Add the salt
Add the veggie stock, lime juice, soy sauce, fish sauce (omit if vegan), maple syrup, and tomato paste
Stir and bring to a simmer
Add in the coconut milk, stir and bring to gentle boil
Check for seasoning- add lime and soy sauce if needed
Add two tablespoons of the chopped green onion, basil and cilantro (each)
Reduce heat to simmer and cook another 5 mins
If 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 rice
Garnish with the remaining fresh herbs, a few slices of the Fresno chili and some of the chopped peanuts