Heat the avocado oil in a large pot over medium heat. Once shimmering, add the finely diced onion. Sauté it until it’s translucent and fragrant, about 3-5 minutes. Don’t rush this step—the onions develop a lovely sweetness that sets the stage for the entire dish.

Next, introduce the minced garlic and ginger to the pot. Stir them in and let them cook for about 30 seconds. You want to unleash their aroma without burning them.

Now it’s time for the star of the show: the red curry paste. Add three tablespoons and stir them into the mixture. Allow the paste to cook for a minute—this will release even more flavor into your base.

Pour in the low-sodium chicken stock and the full-fat coconut milk. Stir everything to combine. The contrasting colors look beautiful, don’t you think? Turn the heat up slightly until the mixture reaches a gentle simmer.

Once simmering, add the cooked shredded chicken along with the dried rice noodles. Give your soup a stir and let it simmer for around 5-7 minutes. This will allow the noodles to soften and soak up the rich flavors.

After the noodles have cooked, add the fish sauce, soy sauce, sesame oil, and, if you like a little heat, the crushed red chili flakes. Stir well, then finish with the freshly squeezed lime juice to brighten everything up.

Finally, ladle your aromatic soup into bowls and top with thinly sliced green onions, chopped cilantro, and basil. These herbs not only look beautiful but add an explosion of flavor.