How to make it

1. Slice chicken breasts into small pieces then set aside. 
2. In a large saucepan or dutch oven, add coconut oil along with half the red curry paste and set heat to medium. Add chicken stock and let come to a low boil. Stir to make sure the paste has dissolved into the broth. 
3. Add in the chicken along with salt and ground black pepper and cook for 5-10 minutes. Then add the coconut milk and stir all together. 
4. Toss in the sliced onion, chopped shallot, and grated ginger, rest of the red curry paste, honey, lime juice and fresh basil, saving some for topping. Stir and bring to another low boil for 5 minutes. 
5. Add in the rice noodles and let cook for another 5-10 minutes. Drizzle Lee Kum Kee Chiu Chow Chili Style Oil and ladle into a bowl. Garnish with more fresh chopped basil and serve.