Start by heating the olive oil in a large pot over medium heat. Once the oil is shimmering, add the grated fresh ginger and minced garlic. Sauté for about 1-2 minutes, until fragrant, making sure not to burn the garlic.
Pour in the vegetable broth and stir in the Thai green curry paste. Mix well to ensure the curry paste dissolves completely into the broth. Bring the mixture to a gentle simmer.
Once the soup is simmering, add the can of full-fat coconut milk. Stir until the coconut milk is well combined and the soup is creamy. Allow it to simmer for an additional 5-7 minutes to meld the flavors.
Add the uncooked vermicelli noodles directly into the pot. Cook according to the package instructions, usually around 3-5 minutes, until the noodles are tender. Stir occasionally to prevent sticking.
Once the noodles are cooked, remove the pot from heat. Stir in the torn basil, cilantro, and chives. Taste the soup and adjust with salt and pepper as needed.
Ladle the soup into bowls and serve with lime wedges on the side. A squeeze of lime right before eating elevates the flavors beautifully.
