Heat olive or avocado oil in a large pot
Sauté sliced yellow onion, chopped ginger, and chopped garlic cloves until fragrant
Stir in red curry paste and cook for 1-2 minutes
Add sliced chicken breast and cook until no longer pink
Pour in coconut milk and bring to a simmer
Add bok choy and Napa cabbage, cooking until tender
Cook vermicelli rice noodles according to package directions and add to the pot
Season with chicken broth and/or sugar if needed to tone down the spice
Serve hot and garnish with fresh Thai basil, fresh cilantro, and lime
