In a medium pot, heat 2 tablespoons of olive oil over medium-high heat. Add 1 tablespoon of grated fresh ginger and 2 minced garlic cloves, stirring frequently for about 30 seconds or until fragrant.

Stir in 4 cups of vegetable broth and 3 tablespoons of Thai green curry paste into the pot. Raise the heat and bring the mixture to a rolling boil, which should take about 3–5 minutes.

Once boiling, reduce the heat to medium-low and pour in 1 can (13.5 oz) of full-fat coconut milk. Stir gently and let the soup simmer for approximately 2 minutes.

Add 4 oz of uncooked vermicelli noodles, 1 cup of fresh basil, and ½ cup of chopped cilantro. Season with salt and pepper to taste. Cook for an additional 2–3 minutes.

Once the noodles are cooked to your liking, remove the pot from heat. Ladle the soup into bowls, and serve it hot with lime wedges on the side.