Step 1 - In a large pot over medium-high heat, heat oil. Add curry paste, garlic, and ginger and cook until paste appears to dry out and is very fragrant, about 2 minutes.
Step 2 - Add coconut milk and stir to combine, scraping up any brown bits on the bottom of the pan. Add water, noodles, vegetables, half the cilantro, and salt. Bring to a boil over medium and cook, stirring frequently, until noodles are cooked, about 10 minutes.
Step 3 - Stir in lime juice. Serve garnished with remaining cilantro leaves, lime wedges, and Thai basil, if desired.
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