Heat 1 tablespoon oil in a large Dutch oven/soup pot over medium-high heat. Sear the chicken on both sides, approximately 2 minutes per side. Remove chicken to a plate but leave the drippings.

Add onions and carrots to the drippings and sauté over medium-high heat for 4 minutes. Add curry paste, ginger, garlic; sauté for 2 minutes or until the onions are softened.

Add the chicken back to the pot. Add the chicken broth, coconut milk, soy sauce, fish sauce, kaffir lime leaves, basil, brown sugar, salt and pepper.

Bring to a boil then reduce heat to medium-low. Gently simmer for 15 minutes or until chicken is tender enough to easily shred.

Remove the chicken and let rest until cool enough to shred. Meanwhile, add the mushrooms, bell peppers, cauliflower and rice noodles to the pot. Simmer approximately 5 minutes OR just until your noodles are short of al dente. You want them undercooked as they will continue to cook once removed from heat. *Note: Cooking time may vary depending on how long it takes to bring your soup to a boil so I suggest checking the noodles occasionally until done.

Stir in the shredded chicken, cilantro, lime juice and sriracha.

Discard the kaffir lime leaves. Taste and add additional sriracha for spicier or lime juice for tangier. If you would like a less “chunky” soup, stir in additional broth or coconut milk. Garnish individual servings with crushed peanuts and/or cilantro and freshly squeezed lime juice to taste.