1 Heat the vegetable oil in a large pot over medium heat.

2 Add the sliced onion and cook until soft and translucent, about 4–5 minutes.

3 Stir in the garlic and grated ginger and cook 1 minute until fragrant.

4 Add the curry paste and cook, stirring, for 1–2 minutes to bloom the spices.

5 Add the sliced chicken and cook until the edges are sealed but not fully cooked through, about 3–4 minutes.

6 Pour in the coconut milk and chicken broth, scraping any browned bits from the bottom of the pot.

7 Add the sliced bell pepper and carrots, then bring the soup to a gentle simmer. Cook 10–12 minutes until the chicken is cooked through and vegetables are tender.

8 Stir in the fish sauce (or soy sauce), brown sugar, and lime juice. Taste and adjust seasoning with salt, pepper, or more lime as needed.

9 If using rice noodles, add them in the last 2–3 minutes to heat through (or serve the soup over cooked jasmine rice).

10 Ladle soup into bowls and garnish with fresh cilantro, sliced spring onions, extra lime wedges and sliced chili if using.

11 Serve hot and enjoy the creamy, fragrant curry broth.