1-Heat 1 tablespoon of olive oil in a large pot over medium-high heat.

2-Sauté 1/2 medium onion, finely chopped, for about 5 minutes until softened, stirring occasionally.

3-Add 1 teaspoon grated fresh ginger, 3 cloves minced garlic, and 4 heaping tablespoons of Thai red curry paste, cooking for about 30 seconds until fragrant.

4-Pour in 4 cups of chicken or vegetable broth, 2 cups of water, and the juice of 1 lime, then add 3.5 ounces of uncooked rice noodles.

5-Increase heat to high and bring to a gentle boil.

6-Stir in 1 (13.5-ounce) can of full-fat coconut milk and 2 cups of shredded cooked chicken, then reduce heat to medium-low and simmer for 10 minutes.

7-Add a generous handful of torn fresh basil, a handful of chopped fresh cilantro, and chopped scallions to taste before serving.

8-Season with salt and pepper as needed, and serve immediately with lime wedges. Note that noodles will absorb liquid over time, so add broth if reheating leftovers.