Heat 2 tablespoons of olive oil in a large stockpot or Dutch oven over medium heat. Season 1.5 pounds of boneless, skinless chicken breasts with kosher salt and freshly ground black pepper. Add the chicken to the pot and cook until golden brown, about 2-3 minutes per side. Once cooked, remove the chicken from the pot and set aside, leaving the flavorful oil behind.

In the same pot, add 3 cloves of minced garlic, 1 diced onion. Sauté these ingredients over medium heat for about 3-4 minutes, stirring occasionally, until the onions are translucent.

Next, stir in 3 tablespoons of red curry paste and 1 tablespoon of freshly grated ginger. Continue to sauté for approximately 1 minute.

Pour in 6 cups of low sodium chicken broth and a 13.5-ounce can of coconut milk, scraping the bottom of the pot to get any browned bits.

Once boiling, return the cooked chicken to the pot, reduce the heat to low, and let the soup simmer for about 10 minutes.

Add 4 ounces of rice noodles to the soup along with 1 tablespoon of fish sauce and 2 teaspoons of brown sugar. Cook for another 5 minutes.

Remove the pot from heat and mix in the thinly sliced green onions, chopped fresh cilantro, fresh basil, and 2 tablespoons of freshly squeezed lime juice.

Ladle the soup into bowls and enjoy immediately while it’s hot.