Chop the vegetables into uniform pieces and keep aside. Assemble all the other ingredients. If using pasta, I have used orzo, cook al dente according to pack instructions and use.

You can also precook noodles and keep aside to use. In a pan, heat oil for a minute. Add in chopped onion and grated ginger. Fry for a couple of minutes. Add 3 tbsp. Thai red curry paste and fry it a bit.

Add in the broccoli and other veggies. Mix them well and then cover and cook for about 5 minutes till they are half done.

Add in the coconut milk and the broth and stir together. If using tofu, toss in now. Let everything cook for another 5 minutes till the veggies are done.

Now add in the cooked pasta (orzo) or noodles and cook for another minute.

Turn off the heat and add lemon juice and palm sugar to balance out the flavors. Top with basil leaves and serve hot. Your Thai red curry soup is ready to serve.

This soup is really a meal in a bowl and does not need anything else. But if you really want to, you can club it with an Asian cucumber salad.