In a large pot, heat a tablespoon of olive oil over medium-high heat. Once hot, add chopped onion and sauté for about 5 minutes until it becomes translucent and slightly browned.

Stir in the grated fresh ginger, minced garlic, and 2 tablespoons of Thai red curry paste. Continue to sauté for another 30 seconds, allowing the spices to bloom.

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

Once boiling, add in the rice noodles to the pot. Stir well and cook according to package instructions, typically around 4-5 minutes.

Lower the heat to a simmer and stir in one can of full-fat coconut milk and 2 cups of shredded cooked chicken. Let simmer for about 10 minutes.

In the final moments of cooking, add torn fresh basil, chopped cilantro, and scallions. Season with salt and pepper to taste.

Ladle the soup into bowls and garnish with lime wedges on the side for an extra zesty kick.