Prepare the broccoli: discard the tough bottom ends and use a vegetable peeler to peel off the outer skin on the remaining stalks. Slice the stalks off at the base of the florets and cut them into 1-inch pieces. Slice the florets into 1-inch pieces, as well.

Heat 1/4 cup water or a little vegetable broth in a Dutch oven over medium heat. Add the garlic, ginger, green onions, and chili paste. Heat for 30 seconds to 1 minute. Add in the vegetable broth, coconut milk, soy sauce, and peanut butter, stirring to combine. Add the broccoli and cook for about 3 minutes.

Add the rice noodles and stir. Notice the cooking time on the package (the Pad Thai rice noodles I used took about 5 minutes). You may want to undercook them because they continue to cook once you remove the soup from the heat. Be careful not to overcook the noodles.

Once the broccoli is tender, transfer it to the bowls and stir in the mint and cilantro into the soup. Ladle the soup over the broccoli, then top with mango, peanuts, cucumber, and lime zest.