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Heat olive oil on medium-high heat in a large saucepan or soup pot. Add sliced bell peppers and sliced zucchini, sprinkle lightly with salt, and cook for about 5 minutes or more, stirring once, until softened. Remove to a plate.
Add chopped onions, carrots, and sliced chicken to the same saucepan. Add another tablespoon of olive oil if needed. Sprinkle with dried basil and a little salt, and cook on medium heat for about 5 minutes.
Add minced garlic and red curry paste - stir with the chicken, onions, and carrots on medium heat for 1 minute.
Add coconut milk, chicken broth, fish sauce, and honey.
Boil for about 1 minute, stirring everything well. Then, reduce to a simmer and cook, covered, for about 10 minutes until the chicken is cooked.
Add rice noodles (or ramen noodles) and cook for 5 more minutes on low heat (simmer) until the noodles are soft.
Remove from heat. Adjust seasonings: add 2 tablespoons of lime juice (or more) and 1 more tablespoon of fish sauce (if needed). Add more honey if desired.
Stir in cooked sliced bell peppers and zucchini.
Serve in individual bowls, topped with peanuts, lime slices, and fresh basil.