Warm oil in a large saucepan over medium heat

Add shallots and cilantro, stirring frequently until softened 2 to 5 minutes

Stir in stock and coconut milk and bring to a simmer

Pour broth through a fine mesh strainer and discard solids (shallot and cilantro)

Return broth to saucepan

Reduce heat to medium, add mushrooms and broccoli and cook until tender 2 to 3 minutes

Add chicken and cook, stirring constantly, until no longer pink 1 to 3 minutes

Combine lime juice, curry paste, and fish sauce in a small bowl then stir into soup

ladle soup into bowls and garnish with cilantro, chilies, and scallions

Serve with wedges of lime