Bring a pot of water to a boil and cook the rice noodles according to package instructions (about 6 to 8 minutes) until just al dente. Drain and toss with a tiny drizzle of oil. Set aside.

In a large pot or deep skillet, warm the coconut milk over medium heat, stirring occasionally, until you see small bubbles forming around the edges.

Add 2 to 3 tablespoons of red curry paste to the warm coconut milk and stir constantly for 1 to 2 minutes until the oil separates and the aroma is fragrant.

Pour in the vegetable broth and stir to combine. Add the mixed vegetables and bring to a gentle simmer. Stir in soy sauce and brown sugar, and let it simmer for 5 to 7 minutes until the vegetables are tender.

Taste the broth and adjust seasoning with more soy sauce, brown sugar, or lime juice as needed.

Add the drained rice noodles and lime juice directly into the simmering broth and gently stir to coat the noodles, heating for 1 to 2 minutes.

Serve immediately in bowls, garnished with fresh basil leaves.