1-First, heat the olive oil in a large pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes until it softens and smells great. This step builds a solid base for the flavors to come.

2-Next, stir in the grated ginger, minced garlic, and Thai red curry paste, cooking for 30 seconds until everything turns fragrant. Then, pour in the broth, water, and lime juice, along with the rice noodles, and bring it all to a gentle boil. Keep an eye on it to avoid any overflow.

3-Once boiling, add the coconut milk and shredded chicken, then lower the heat to medium-low and let it simmer for 10 minutes. This helps blend the tastes and warms everything through. Finally, mix in the fresh basil, cilantro, scallions, and season with salt and pepper to taste.

4-Serve right away, with lime wedges on the side if you like. Note that the noodles soak up liquid over time, so add extra broth when reheating leftovers.