• In a large soup pot, heat the olive oil over medium heat and saute the chopped onion for 5 minutes.
  
• Add the grated ginger, minced garlic, and Thai red curry paste to the pot and saute with the onion for 1 additional minute.
  
• Add the chicken broth, coconut milk, fish sauce, and shredded rotisserie chicken into the pot and stir to combine. Heat the broth to a boil, then reduce to medium-low heat for about 10 minutes.
  
• Remove from heat and add the lime juice, chopped basil, cilantro, sliced green onion, salt, and black pepper to the soup and combine. Serve warm and enjoy!
  

Cooking the rice noodles

• Cook rice noodles according to package instructions and spoon the broth over the cooked noodles. Alternatively, you can prepare this soup with rice instead of noodles.