1️⃣ In a medium pot preheated over medium heat, add 1 Tbsp avocado oil and the onions. Cook the onions with a sprinkle of salt and pepper for 2-3 mins until they are starting to become tender, then add the red bell pepper. Season with salt and pepper and cook, stirring often, for 2-3 more mins until almost tender. Remove the veggies from the pot and set aside.
2️⃣ Add the remaining Tbsp of avocado oil to the pot along with the red curry paste. Fry the curry paste in the oil for 1 min until fragrant, then add the coconut milk. Mix until the curry paste dissolves in the coconut milk, then add the chicken broth, sugar, salt, and fish sauce. Mix.
3️⃣ Add the chicken breasts and bring to a boil over high heat, then cover and simmer on low heat for 15-20 mins until the chicken is cooked through and the internal temp reaches 165F. Remove the chicken from the pot and place on a plate to let cool. Cover the pot with a lid and turn off the heat.
4️⃣ Meanwhile, cook the rice noodles according to package directions. Drain into a colander and rinse with cold water. Divide into bowls and set aside.
5️⃣ Shred the chicken into small pieces with your fingers and return it to the pot. Turn the heat back to medium-high, and add the cooked veggies back in. Cook until the broth starts simmering and chicken and veggies are heated through, then turn off the heat and stir in the lime juice and basil. Taste and adjust seasoning if desired.
6️⃣ Ladle the soup into the bowls on top of the noodles. Top with a mound of beansprouts, fresh cilantro, and basil. Serve with lime wedges on the side and enjoy!
