1. Prepare all vegetables first: mince garlic, dice ginger, slice mushrooms, and chop broccoli into small florets and then halve them. Chop green onions and cilantro for garnish.

2. Dice the chicken into bite-sized cubes.

3. In a large pot or Dutch oven, heat olive oil over medium heat. Add chicken and a pinch of salt. Cook for 5-6 minutes, stirring occasionally, until cooked through.

4. Add minced garlic and diced ginger to the pot. Cook for 1 minute until fragrant.

5. Stir in green curry paste and fish sauce, coating the chicken thoroughly. Cook for another minute.

6. Pour in the coconut milk and chicken broth. Stir well and bring to a boil.

7. After boiling for 1 minute, reduce heat and let the soup simmer uncovered for 15-20 minutes.

8. About halfway through simmering, add mushrooms and broccoli. Stir and let cook until vegetables are tender.

9. Finish with lime juice to taste. Adjust salt and acidity if needed.

10. If using, serve with cooked white rice noodles. Ladle soup over noodles in individual bowls.

11. Garnish with cilantro, green onions, jalapeños, and lime wedges before serving.