• In a large pot or sauté pan over medium-low heat, add 1/4 cup of the vegetable broth, the ginger, garlic, and onion. Sauté for 3–5 minutes. Add the curry powder, mushrooms, and lemongrass, and cook until the mushrooms are tender.
• Add the remaining vegetable broth, broccoli, lime juice, and coconut milk. Bring to a boil, then reduce the heat and simmer for 10 minutes.
• During the last minute of cooking, stir in the zucchini noodles. Remove from the heat.
• Divide among bowls and garnish with cilantro and red chili flakes, if using. Serve and enjoy!

Notes

• More Flavor: Add tamari or coconut aminos to taste.
• No Lemongrass: If you don't have lemongrass, omit it or substitute a pinch of lemon zest.
• Leftovers: Refrigerate in an airtight container for up to 5 days. Freeze for up to 2 months.