In a Dutch oven, saute the chicken and butter.

When the chicken is about halfway cooked, add in the onion, garlic, and celery. Continue cooking until the chicken is no longer pink.

Next, add in red curry paste, ginger paste, carrots, and broth. Cover and simmer for about 30 minutes, or until veggies are your desired tenderness.

While the soup is simmering, prepare your noodles according to the package instructions. Rinse in cold water and set aside.

Stir the cream into the soup. If you want to add some more spice, give the soup a sprinkle of red pepper flakes. Salt to taste.

To serve: Place the noodles in the bowl and ladle the soup over the top. Garnish with fresh lime and cilantro if desired.