Step 1

Prepare the rice noodles in their own pot according to package directions. (Technically, you could cook them in the soup, but some brands and noodle-types require a longer cooking time than others, so it might be best to do it separately.) Drain, and set aside.

Step 2

While the noodles cook, heat 1 tablespoon oil in a 5 qt. Dutch oven or stock pot over medium until shimmering. Season the chicken pieces with curry powder, salt and pepper. Add to the pot and cook all the way through, about 8 minutes. Remove to a plate and set aside.

Step 3

Add another tablespoon oil, turn heat to medium-high and add the leeks, carrots, bok choy, bell peppers and mushrooms. Sauté, stirring constantly - like a stir-fry - for 5 minutes, until vegetables are soft but still vibrant. Use a small splash of chicken stock to deglaze the pan, if necessary. Push the veggies off to one side of the pan.

Step 4

Add the remaining tablespoon of oil to the empty side of the pan and heat briefly. Add the shallots, ginger and lemongrass, stirring well, while keeping the ingredients together in a small mound. Mix in the red curry paste, curry powder, and brown sugar, heating briefly (30 seconds). Slowly add about a 1/4 cup of chicken stock and stir to create a loose paste. Add the remaining stock, plus the fish sauce, and thoroughly mix all of the contents of the pot together.

Step 5

Let the soup come to a gentle boil, then reduce heat to medium-low. Return the chicken and its juices to the soup, along with the coconut milk and lime juice. Let cook for 5 minutes. Taste and add salt and pepper as needed.