Prepare noodles according to directions so they are ready to add to the soup and set aside.
Heat oil in skillet and add onion, broccoli, carrots and asparagus. Cook until broccoli and asparagus are bright green then set skillet aside. (~5 minutes)
While vegetables are sauteing add oil, shallots, and ginger to separate pot and saute for ~3 minutes.
Add red curry paste to pot and cook for 1 minute.
Add all remaining broth ingredients to pot, stir to combine and bring to a simmer.
Add chicken and cook until no longer raw.
Add noodles, sauteed vegetables, baby corn, and basil and cook for 2 minutes to allow basil to flavor the soup. Remove basil.
Ladle soup into bowl and top with ¼ cup of shredded cabbage and squeeze of ¼ lime.