1-Prepping: Begin by prepping your ingredients to keep things organized shred the chicken and chop the onion while you heat the pot. This approach saves time and makes the process fun and stress-free for busy families.

2-Cooking the Aromatics: First, heat the olive oil in a large pot over medium-high heat and sauté the chopped onion for about 5 minutes until it softens. Next, add the grated ginger, minced garlic, and Thai red curry paste, stirring for 30 seconds until everything smells amazing.

3-Making the Broth: Then, pour in the chicken or vegetable broth, water, and lime juice, followed by the rice noodles, and bring it to a gentle boil over high heat.

4-Final Touches: Stir in the coconut milk and shredded chicken, then lower the heat to medium-low and let it simmer for 10 minutes to blend the flavors. Finally, mix in the fresh basil, cilantro, scallions, and season with salt and pepper to taste. Tips like freezing ginger for easy grating or prepping ingredients while the onions cook can make this even quicker aim for thicker rice noodles to keep them from getting too soft.