Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken pieces with salt and pepper to taste. Add the chicken to the pot and cook until golden brown, about 2–3 minutes; then set aside.

Add minced garlic, diced bell pepper, and diced onion to the pot. Cook while stirring occasionally until tender, roughly 3–4 minutes.

Stir in the red curry paste and grated ginger until fragrant—about one minute.

Pour in the low sodium chicken broth and coconut milk while scraping any browned bits from the bottom of the pot. Bring to a gentle boil.

Return the cooked chicken to the pot. Allow everything to come back up to a boil; then reduce heat and let it simmer for about ten minutes.

Add rice noodles along with fish sauce and brown sugar. Cook until noodles are tender, about five minutes.

Remove from heat; stir in sliced green onions, chopped cilantro, basil leaves, and lime juice before seasoning with additional salt and pepper if desired.

Ladle the soup into bowls while it's hot! Garnish with extra herbs or lime wedges if desired.