In a large soup pot on the stove over low-medium heat, add coconut oil.
Add onion and chicken. Sauté for about 3-4 minutes, coating well.
Add the ground ginger, cumin, garlic, and a pinch of salt & pepper to taste.
Stir for another minute or so, then add the chicken broth and red curry paste. Make sure to incorporate well.
Bring it to a boil, and then reduce heat to low and simmer.
Meanwhile, boil another pot of water.
Add noodles and prepare them according to package directions.
Once done, drain the noodles, and add them to the pot, along with the carrots and sliced red peppers. Simmer for 5 minutes.
Finally, add one can of coconut milk + 3 cups of the soup to a high speed blender, and blend for a minute or so until smooth.
Return to the pot and stir. Note—once soup was done, I shredded some of the chicken, but that’s totally optional.
Top with cilantro and serve.