Bring a large pot of water to a boil. Season generously with salt. Add the soba noodles and cook until al dente. Drain and rinse noodles under cold water. Set aside.

Add the ginger, kaffir lime leaves, and galangal to the chicken broth and simmer for 15 minutes. Strain the broth.

Return the strained broth to a pot. Whisk in the red curry paste, fish sauce, cayenne pepper, and coconut milk.

Add the chicken to the broth and cook until almost cooked through.

Add the cooked soba noodles and cook until the chicken is tender.

Stir in the juice of half a lime.

Serve hot, garnished with cilantro, and with lime wedges.