– 1 tablespoon vegetable oil

– ½ cup thinly sliced shallots (from 1-2 large shallots)

– 1 tablespoon minced fresh ginger (from a 1-inch knob)

– 2 tablespoons Thai green curry paste

– 4 cups low sodium chicken broth

– 1 (13.5 oz) can unsweetened coconut milk

– 2 tablespoons fish sauce

– 4 packed teaspoons dark brown sugar

– 2 tablespoons fresh lime juice (from 1 lime)

– 4 oz thin rice noodles

– 2 cups shredded cooked chicken (such as from a rotisserie chicken)

– A handful of chopped fresh cilantro

– 3 scallions (light and dark green parts, thinly sliced)

– Sriracha sauce for garnishing

– Lime wedges for garnishing