Combine the garlic, ginger and curry paste in the food processor (or mince and mash together in a small bowl). Add the coconut oil and combine everything well.
In a large pot, heat the curry-coconut paste over medium heat, warming the paste gently for 1-2 minutes until it starts to bubble slightly.
Add the chicken broth and deglaze the pot by stirring to mix everything together. Add the coconut milk, stir and bring the broth to a boil. Season to taste with kosher salt.
Divide the rice sticks evenly between large bowls. Pour the boiling broth over the noodles let sit for approximately 3 minutes to cook.
Garnish with shredded chicken, cilantro, thai basil, red peppers and green onions, if desired.