In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Once shimmering, add 1/2 finely chopped onion and sauté for about 5 minutes until soft.

Stir in 1 teaspoon of grated fresh ginger, 3 minced garlic cloves, and 4 heaping tablespoons of Thai red curry paste. Cook for an additional 30 seconds.

Pour in 4 cups of chicken or vegetable broth and 2 cups of water, stirring to combine. Add the juice of 1 lime, increase heat to high, and bring to a gentle boil.

Once boiling, add 3.5 ounces of uncooked rice noodles. Reduce heat slightly and let the soup simmer for about 5 minutes until noodles are tender.

Stir in 1 can of full-fat coconut milk and 2 cups of shredded cooked chicken. Lower the heat to medium-low and let simmer for another 10 minutes.

Add a generous handful of torn fresh basil, a handful of chopped cilantro, and scallions to taste. Season with salt and pepper.

Ladle the soup into bowls and serve immediately, garnished with lime wedges.