In a large pot, heat coconut oil over medium heat until shimmering. Add diced onion and red bell pepper, cooking for about 5–7 minutes until they soften and become translucent.

Add minced garlic, freshly grated ginger, and finely chopped red chilies to the pot. Cook for an additional minute until fragrant.

Stir in red curry paste, cooking for 1–2 minutes to blend uniformly.

Pour in vegetable broth and coconut milk, stirring well to combine and bring to a gentle simmer.

Add soy sauce, fish sauce (if using), and brown sugar, stirring to combine and adjusting seasonings as necessary.

Reduce heat to low and let simmer for 10–15 minutes to meld flavors.

Introduce chicken pieces or cubed tofu into the pot and cook for another 5–7 minutes until chicken reaches an internal temperature of 165°F (75°C).

Incorporate broccoli, sliced mushrooms, and snow peas into the mix. Cook for 3–5 minutes until tender.

Squeeze in lime juice just before serving, stirring for freshness.

Ladle soup into bowls and garnish with cilantro, basil, lime wedges, red pepper flakes, and sesame seeds. Serve hot.