Heat vegetable oil in a large pot over medium heat. Add diced onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until translucent.

Stir in Thai red curry paste, cooking for 1-2 minutes to toast the paste.

Pour in vegetable stock and coconut milk, stirring to combine. Bring to a gentle simmer for 5-7 minutes.

Add soy sauce, coconut sugar, and lime juice to the pot. Stir well and taste for balance.

Reduce heat and let the soup simmer for 15 minutes.

While the soup simmers, cook rice noodles in a separate pot according to package instructions, usually 4-5 minutes.

Add the cooked rice noodles to the soup and warm through for 1-2 minutes.

Ladle the soup into bowls and garnish with fresh herbs. Serve with lime wedges and chili flakes.