20 Minute Thai Chicken Curry Soup

1. Add the olive oil and onion to a large pot over medium-high heat. Sauté for 5 minutes, stirring occasionally. 2. Stir in the ginger, garlic, and curry paste, and cook for about 30 seconds. 3. Add the broth, water, lime juice, and noodles. Increase heat to high and bring to a gentle boil. 4. Stir in the coconut milk and chicken. Reduce heat to medium-low and let the soup simmer for 10 minutes. 5. Stir in the basil, cilantro, and scallions. Season with salt & pepper as needed. 6. Serve immediately with an extra wedge of lime on the side if desired. The noodles will soak up more liquid the longer you leave the soup. I suggest adding more chicken broth if you need to add more liquid (e.g. reheating leftovers the next day).