Boil 3-4 c. hot water, and pour over vermicelli noodles. Set aside.

Chop red onion, cilantro, scallions (whites and greens), and thai basil, and toss together in a bowl and set aside.

Heat the oil in a large pot over medium heat. When it shimmers, add garlic, ginger, and thai red curry paste. Stir constantly until dark red and fragrant, approx. 5 minutes.

Add in chicken broth, coconut milk, fish sauce, lemongrass, 1 tsp. salt and a pinch of sugar.

Bring mixture to boil, then reduce heat and simmer uncovered until lemongrass and ginger are tender, approx. 15 minutes.

Stir chicken into the broth and simmer over low heat, approx. 5 mins for breast, or 15 for thighs.

Stir in noodles and turn up heat to bring to a boil, then remove from heat. Stir in juice from 1 lime and serve with herb mixture.