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.

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.

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.

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.

Turn off the heat and squeeze both halves of the lime over the soup. Stir in 2/3 of the cilantro.

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.

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.