Heat vegetable oil in a pot over medium heat. Add onion, garlic, and ginger. Sauté until fragrant.
Stir in laksa paste and cook for 1-2 minutes until aromatic.
Add sliced chicken and cook until it’s no longer pink.
Pour in coconut milk and chicken broth. Bring to a gentle simmer.
Season with fish sauce, soy sauce, and brown sugar. Allow the flavors to meld for 10 minutes.
Cook rice noodles according to package instructions. Drain and set aside.
Divide cooked noodles into serving bowls.
Ladle the chicken and broth over the noodles.
Top with bean sprouts, cilantro, and sliced red chili.
Serve with lime wedges on the side.