1.Heat half the oil in a stockpot over medium-high heat. Add chicken and cook for about 2 minutes a side, just so that they are browned slightly. Remove and set aside.

2. Add the rest of the olive oil to the pot; add onions and carrots and sauté for 3 minutes, then add curry paste, ginger, and garlic and continue sautéing for an additional 3-4 minutes or until veggies have softened slightly.

3. Add chicken back to the pot along with the chicken broth, coconut milk, soy sauce, fish sauce, brown sugar and basil. Bring to a boil then reduce heat to medium-low and gently simmer for 15 minutes or until chicken is tender enough to easily shred. Add salt and pepper to taste/adjust as needed.

4. Remove chicken and let cool slightly, then chop or slice and set aside. Meanwhile, add mushrooms, bell peppers, cauliflower (or broccoli) and rice noodles to the pot. Simmer for 5 minutes or until noodles have softened. Stir in cooked chicken, cilantro, lime juice and sriracha and serve with any additional desired accompaniments