Spicy Curry Noodle Soup

Cook egg noodles according to package directions.

Heat broth and coconut milk in a pot.

Stir in red curry paste until smooth.

Add garlic and ginger and simmer briefly.

Add chicken and cook until tender.

Season the broth to taste.

Divide noodles between bowls.

Ladle hot curry broth over noodles.

Garnish with green onions and lime.