In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Season chicken chunks with salt and pepper, then add to the pot. Sear until golden brown, about 2-3 minutes per side. Remove chicken and set aside, keeping drippings in the pot.

Add minced garlic, diced red bell pepper, and diced onion to the pot. Sauté for 3-4 minutes until softened and garlic is fragrant.

Stir in 3 tablespoons of red curry paste and 1 tablespoon of grated ginger. Cook for another minute until aromatic.

Pour in 6 cups of chicken broth and 1 can of coconut milk, scraping up browned bits. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.

Return seared chicken to the pot, ensuring it's submerged in broth. Bring back to a gentle boil, then lower heat and simmer for an additional 10 minutes.

Add 4 ounces of rice noodles, 1 tablespoon of fish sauce, and 2 teaspoons of brown sugar. Stir gently and cook for about 5 minutes until noodles are tender.

Remove from heat and stir in 3 sliced green onions, ½ cup cilantro, ¼ cup basil, and 2 tablespoons lime juice. Adjust seasoning with salt and pepper.

Ladle soup into bowls, garnishing with extra herbs if desired. Serve immediately.