Step 1

Prep. Preheat the oven to 400°F and line a baking sheet with aluminum foil.

Step 2

Make the chicken. Drizzle the chicken with olive oil and season with salt and pepper. Arrange the seasoned chicken breasts on the prepared baking sheet and bake for 20 minutes or until a meat thermometer inserted into the thickest part of the largest breast reads 162˚F to 165°F.

Step 3

Rest, then shred. Remove the chicken from the oven and allow it to rest for 5 minutes. Cube or shred the meat and set aside.

Step 4

Saute the aromatics. Heat the vegetable oil in a large pot over medium heat. Add the shallot, minced garlic, and grated ginger. Cook for 2-3 minutes or until fragrant.

Step 5

Saute the veggies. Add the carrots and mushrooms to the pot and saute until the mushrooms are lightly browned, about 4 minutes.

Step 6

Build the broth. Stir the curry paste into the pot and cook for 1 minute. Stir in the chicken stock, coconut milk, and fish sauce. Bring the soup to a simmer, reduce the heat to low, and simmer for 15 minutes.

Step 7

Put it all together. Stir the shredded chicken into the soup and let it simmer for an additional minute. Turn off the heat.

Step 8

Season. Stir in the lime juice, taste, and season with salt and pepper as desired.

Step 9

Serve. Divide the cooked rice noodles between 6 bowls and ladle the soup over the noodles. Garnish with chopped fresh cilantro.