Bring a large pot of water to boil. Add the rice noodles, cook for 3 minutes and drain in cold water.

Combine the garlic, ginger and curry paste in a small food processor or mince and mash them together. Add the coconut oil & combine well.

In a large pot hear the curry paste mash over medium heat for 1-2 minutes.

Add the broth and deglaze the pot. Add the coconut milk and bring the mixture to a boil. Season with salt if needed.

Add the drained noodles and let them cook and soak up the hot broth for 2 minutes.

Divide the soup among serving bowls and serve garnished with cilantro, Thai basil chiles and green onions if desired.