Add the broth, ginger, lemongrass, garlic, chili peppers to the pot.
Simmer on low heat for 20 minutes. The broth can simmer longer if you have the time for it.
Remove the ginger, lemongrass and garlic with a slotted spoon.
Add the Thai curry paste and stir until incorporated.
Add the chopped vegetables and simmer for a couple of minutes.
Add the coconut milk and stir.
Simmer for 5 minutes.
Add a squeeze of lime and cilantro/basil.