Soak rice noodles in water for 2 hours before start cooking or follow the package directions.
In a multi-cooker, press saute mode, heat oil, add minced ginger and garlic and saute until nice aroma comes out. Add red curry paste saute for 20 - 30 seconds.
Add mixed veggies and saute for 2 minutes. Add broth, coconut milk, rice noodles and place the lid (I didn't add salt in this soup because the sodium in the broth is enough for my taste bud, you can add if it is less for you).
Choose soup option and slow cook for 30 minutes. Garnish with a lime wedge, cilantro and serve.
Make sure to taste the soup before adding salt. The sodium in the broth is just enough for my taste bud, so I didn't add salt.
Add veggies of your choice.
You can add sliced chicken and shrimp as well in this soup.