Work Week Lunch

1 Add the oil to a large dutch oven or stockpot over medium heat. After a minute or two, add the onions and saute for 3-5 minutes, until they're fragrant and translucent. Add the garlic, ginger and curry paste and mix well. Cook for 2-3 more minutes. 
2 Add the chopped chicken breast with salt and pepper and mix well to coat the pieces in the paste mixture. Add a little more oil if the pan seems dry. Cook the chicken over medium heat, stirring often, until it's no longer pink on the outside - about 7-10 minutes. It will continue to cook through as the soup cooks, so don't worry if it's not fully cooked through yet. 
3 Add the canned coconut milk, broth, curry powder and soy sauce to the pot. Stir well and bring to a boil. Cover and reduce to a simmer, cook for 10 minutes.
4 After 10 minutes, bring up the heat add the zucchini, mushrooms and noodles. Cook covered for another 5-10 minutes, until the noodles are cooked through (it depends on what kind you use!). Stir occasionally to avoid the noodles sticking together. 
5 Turn off the heat and squeeze both halves of the lime over the soup. Stir in 2/3 of the cilantro. 
6 Taste the soup. If it needs more salt, add more soy sauce (1 TBSP at a time) or salt (1/4 tsp at a time). If you want more curry flavor, add more curry powder 1 tsp at a time. If it's too lime-y, add 1-2 tsp sugar or honey. To add heat, add a little sriracha or cayenne.
7 Divide the soup between 4 meal prep containers. Note that you can freeze extra servings! Top with cilantro and lime wedges. Let the soup cool for 30-60 mins before storing.