In a medium pot, heat the olive oil over medium heat. Add the chicken thighs (or breasts) and cook for about 5-7 minutes until browned. Remove from the pot and set aside.

In the same pot, throw in the diced onion, garlic, and grated ginger. Sauté until the onion is translucent—about 3-4 minutes.

Pour in the coconut milk and chicken broth, then stir in the red curry paste, soy sauce, and fish sauce (if using). Bring this mixture to a gentle simmer.

Return the chicken to the pot, along with the sugar snap peas and red bell pepper. Allow the soup to simmer for another 10 minutes.

Meanwhile, cook your rice noodles according to the package instructions. Once cooked, drain them and divide among four bowls.

Add lime juice to the soup, season with salt and pepper, and ladle the soup over the rice noodles. Garnish with fresh cilantro and serve.