In a large soup pot, cook chicken in 1 tablespoon oil 3-4 minutes over medium-high heat until no longer pink. Remove from pot and set aside.
Add the remaining 1 tablespoon of oil to pot. Add garlic, ginger, curry paste and cumin. Cook and stir for 30 seconds. Stir in the water, coconut milk, carrots, broccoli, pepper, and noodles (without seasoning packet) and bring to a boil, reduce heat to a simmer and cook for 3 minutes.
Stir in cooked chicken, pea pods, 1 of the seasoning packets (discard the other), soy sauce, and lime juice. Stir in basil and cilantro. Serve in soup bowls.