Boil water in a large pot, turn off the heat, put in the noodles, cover and let cook for 7-10 minutes. Drain, run under cold water and set aside.
In the same pot, pour in stock and coconut milk and gently bring to a boil. Lower to a simmer and toss in the ginger, garlic, green chillies and lime leaves. Cover and boil for 5-10 minutes until the flavours are well incorporated into the stock.
Now add the chicken, cabbage and fish sauce. Simmer for a further 5-7 minutes. Put in the noodles and basil and cook for 2 minutes more. Check the seasoning and turn off the heat.
Ladle immediately into deep bowls, drizzle with a dash of lime juice, sprinkle with coriander and crushed roasted peanuts and serve.