Start by washing and chopping your mixed vegetables into bite-sized pieces. Mince a two-inch piece of fresh ginger and four garlic cloves. Slice the chicken breast into thin strips.

In a large pot, heat two tablespoons of oil over medium heat until shimmering, about 2 minutes. Add the sliced chicken, spreading it out in a single layer. Sauté for 5 to 7 minutes, stirring occasionally.

Once the chicken is golden, add the minced ginger and garlic to the pot. Cook for an additional 1 to 2 minutes, stirring constantly until the mixture becomes fragrant.

Stir in 3 tablespoons of red curry paste. After about 1 minute, pour in two cans (13.5 ounces each) of coconut milk and the juice of two limes. Add your chopped vegetables and mix thoroughly.

Reduce the heat and let the soup simmer, uncovered, for 10 minutes.

While the soup is simmering, bring a separate pot of water to a boil and add the rice noodles. Cook according to the package instructions, usually about 4 to 6 minutes.

Once the soup has simmered and the flavors have developed, add the previously cooked noodles to the pot. Stir gently to combine everything, heating through for another 2-3 minutes.