In a large pot, heat the oil over medium heat. Add garlic, ginger, and curry paste and sauté for 2 minutes to release the curry’s aromas.
Stir in the broth, coconut milk, and water. Bring to a boil.
Add the rice noodles to the pot and allow them to sit for a few minutes until softened.
Stir in the lime juice. Serve immediately, topped with optional garnishes if using.
