In a large pot, heat 1 tablespoon of oil over medium-high heat. Add diced chicken and cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the pot and set aside on a plate to keep warm while you prepare the next steps.

In the same pot, add another tablespoon of oil if needed, and toss in minced garlic and ginger. Sauté for 1-2 minutes until fragrant, ensuring not to burn them. Pour a splash of water into the pot, scraping up any bits stuck to the bottom.

Add the sliced red onion to the pot and sauté for about 5 minutes, stirring occasionally, until softened and slightly translucent. Reserve a small handful of the cooked onion for garnish.

Stir in the yellow pepper and sweet corn, cooking for another 2-3 minutes. Then add 2 tablespoons of Thai red curry paste to the pot, mixing well to coat the vegetables.

Return the browned chicken to the pot, along with 4 cups of chicken stock and 1 can of coconut milk. Stir well and bring to a boil over high heat. Once boiling, reduce heat to simmer and let it cook for about 10 minutes.

Add 8 ounces of rice noodles to the pot, stirring them into the soup. Continue simmering for an additional 5 minutes or until the noodles are soft.

Stir in 3 tablespoons of soy sauce, the juice of 1 lime, and 1 tablespoon of honey to balance the flavors. Mix well and let it simmer for another minute.

Ladle the delicious soup into bowls and garnish with the reserved red onion and freshly chopped coriander and basil. Serve immediately, accompanied by extra lime wedges.