0 Bring 8 cups of water to a boil in a large pot and add a large bone-in chicken breast and 2 stalks of chopped and bruised lemongrass
1 Cover the pot and boil for 30 minutes
2 Transfer the pot off of the heat, remove the chicken breast and let it cool on a plate
3 Place a large pot over medium heat and add a tablespoon of olive oil and the diced onions. Cook for about 10 minutes or until the onions have softened
4 Add the minced garlic, grated ginger and 3 tablespoons of red curry paste and cook for about 60 seconds while stirring continuously
5 Strain the liquid from the first pot in with the curry and vegetables and stir until fully combined. Discard the lemongrass.
6 Shred the chicken and add it to the soup along with the sliced carrots, the juice from a large lime, coconut milk and the noodles
7 Bring the soup to a simmer and cook for 10 minutes
8 Add fresh cilantro, basil and a generous pinch of salt and black pepper
9 Serve hot with lime wedges
