Thinly slice the chicken breast or thighs against the grain. Thinly slice the red bell pepper and shallot. Mince the garlic and grate the fresh ginger. Drain the bamboo shoots. Roughly chop the fresh cilantro and Thai basil. If using dried rice noodles, soak them in hot water according to package directions (usually 10-15 minutes) until tender but still firm, then drain well and set aside.

Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the minced garlic, grated ginger, and sliced shallots. Sauté for 2-3 minutes until fragrant and slightly softened.

Add the Thai red curry paste to the pot. Cook, stirring constantly, for 1-2 minutes to toast the paste until very fragrant and slightly darkened. This helps to deepen the flavor.

Add the thinly sliced chicken to the pot. Cook, stirring frequently, until the chicken is no longer pink on the outside, about 3-4 minutes.

Pour in the chicken broth and both cans of full-fat coconut milk. Bring the mixture to a gentle simmer, stirring occasionally to ensure the curry paste is fully incorporated.

Add the sliced red bell pepper and bamboo shoots to the simmering soup. Stir in the fish sauce and brown sugar. Continue to simmer for 8-10 minutes, allowing the flavors to meld and the vegetables to soften slightly. If using, add baby spinach or chopped bok choy during the last 2 minutes of simmering until wilted.

Stir in the juice of one lime. Taste the soup and adjust seasonings as needed: add more fish sauce for saltiness, brown sugar for sweetness, or lime juice for acidity. You can also add more curry paste if you prefer a spicier soup.

Divide the soaked and drained rice noodles evenly among 4 serving bowls.

Ladle the hot Thai red curry soup generously over the noodles in each bowl.

Garnish each bowl generously with fresh chopped cilantro, fresh Thai basil leaves, sliced red chilies (if desired for extra heat), and crushed roasted peanuts. Serve immediately with extra lime wedges on the side for squeezing.