Cook the noodles: Bring a pot of water to a boil. Add rice noodles (or mung bean vermicelli noodles) and cook according to package directions until al dente (usually 3–4 minutes). Drain and toss with a few drops of oil to prevent clumping. Set aside.

Sear the chicken: Season chicken pieces with salt, pepper, and paprika. In a large Dutch oven, heat the oil over medium-high heat. Add chicken and sear for about 8 minutes, stirring a few times, until golden brown. Remove the chicken to a plate.

Build the flavor base: Reduce the heat to medium. Add the chopped onion to the same pot. Add in 2–3 tablespoons of chicken broth to deglaze the pot, scraping up any browned bits to prevent burning. Sauté for 2–3 minutes until softened. Stir in the grated ginger and minced garlic; cook for 30 seconds until fragrant. Add the red curry paste and stir well, cooking for 1–2 minutes.

Make the coconut broth: Gradually whisk in the chicken broth and coconut milk, stirring to dissolve the curry paste. Whisk in the peanut butter until smooth. Add mushrooms and stir in fish sauce, soy sauce, and brown sugar. Return the seared chicken (and any juices) to the pot.

Simmer and add vegetables: Bring to a gentle simmer and cook 8–10 minutes, until the chicken and mushrooms are fully cooked through. Add sliced bell pepper and kale (or spinach). Simmer 3–4 minutes more until the vegetables are tender but still bright.

Adjust seasonings: Remove from heat. Stir in lime juice. Taste and adjust seasoning — more fish sauce for salt, lime juice for acidity, or a bit of sugar for balance.

Assemble and serve: Divide the cooked noodles among bowls. Ladle hot Thai coconut chicken soup and vegetables over the noodles. Garnish each bowl with chopped peanuts, scallions, Thai basil, and a drizzle of chili oil if desired.