Drizzle coconut oil in a large dutch oven and heat to medium-high. Add red onions and sauté for about 3 minutes. Add in the garlic and ginger and sauté for 30 seconds until fragrant, stirring the entire time.
Add the red curry paste and stir for about 1 minute until it thickens.
Pour in the chicken broth and bring to a boil. Add the shredded chicken and lower to a simmer.
In the meantime, cook the rice noodles according to the package. Drain and rinse in cold water to stop the cooking process.
Add noodles, carrots, and mushrooms to the chicken broth.
Scoop about 1 cup of the broth out of the pot and add it to a bowl along with the Hiland Heavy Whipping Cream. Blend until the mixture looks creamy and the broth and cream do not separate.
Pour in the cream mixture into the soup pot. Stir and simmer for 5 minutes.
Stir in chopped cilantro and lime juice right before serving. Top with chopped green onions and garnish with chives and sliced hard-boiled eggs.
