1-First, add olive oil and the chopped onion to a large pot over medium-high heat, then sauté for about 5 minutes while stirring occasionally. This step brings out the sweetness in the onion and sets a solid base for the rest of the flavors.

2-Next, stir in the grated ginger, minced garlic, and Thai red curry paste, cooking for roughly 30 seconds until everything smells amazing. This quick blend wakes up the spices and adds depth to your curry chicken soup.

3-Now, pour in the 4 cups of chicken or vegetable broth, 2 cups of water, and the juice of 1 lime, along with the 3.5 ounces of uncooked rice noodles. Turn the heat up to high and bring it to a gentle boil, which helps the noodles start softening.

4-Then, mix in the 1 (13.5 ounce) can of full-fat coconut milk and the 2 cups of shredded cooked chicken. Lower the heat to medium-low and let it simmer for 10 minutes, allowing the ingredients to blend perfectly.

5-Finally, add the generous handful of torn fresh basil, the handful of chopped fresh cilantro, and chopped scallions to taste. Season with salt and pepper as needed, then serve right away, perhaps with extra lime wedges for a fresh twist. For authentic variations, check out this Thai red curry resource.