Creamy Thai Curry Chicken - Quick and Easy! - Chef Melt

Ingredients

• 1/2 medium onion, chopped finely
• 3 big tablespoons of Thai red curry paste
• 1 tablespoon of olive oil
• 3 cloves minced garlic
• 1 teaspoon grated fresh ginger
• 2 cups of water
• 1 can (13.5 oz) coconut milk (full-fat)
• 4 cups of vegetable or chicken broth
• Juice from one lime
• 3 1/2 oz uncooked rice noodles (around 3mm wide)
• Large handful of torn basil leaves
• Chopped fresh cilantro
• Cooked chicken, shredded (use rotisserie if available, about 2 cups)
• Fresh scallions, sliced into small pieces
• Salt and pepper, to taste
• Lime wedges for serving