In a Dutch oven, heat 2 tablespoons of olive oil over medium heat. Season 1 ½ pounds of boneless, skinless chicken breast chunks with kosher salt and black pepper; add to the hot oil. Cook for about 2–3 minutes, allowing the chicken to become golden brown. Use tongs to flip the chicken halfway through cooking. Once cooked, remove the chicken from the pot and set aside.

In the same Dutch oven, add the minced garlic, diced red bell pepper, and diced onion, stirring frequently. Sauté the mixture for about 3–4 minutes until the vegetables soften and the onion becomes translucent.

Stir in 3 tablespoons of red curry paste and 1 tablespoon of freshly grated ginger. Cook for about 1 minute, allowing the spices to bloom and releasing their aromatic qualities.

Carefully add 4 cups of low sodium chicken broth and 1 can of coconut milk to the pot, scraping up any browned bits from the bottom using a wooden spoon. Stir well and bring the mixture to a gentle boil over medium-high heat.

Return the cooked chicken to the pot and reduce the heat to low. Allow the soup to simmer for about 10 minutes.

Stir in 6 ounces of rice noodles, 1 tablespoon of fish sauce, and 1 tablespoon of brown sugar. Cook for an additional 5 minutes or until the noodles soften.

Remove the pot from heat and fold in thinly sliced green onions, fresh cilantro leaves, and fresh basil leaves. Add a squeeze of fresh lime juice for a zesty kick.