2 boneless, skin-on Chicken Breasts, (about 1 pound)
Kosher Salt and Freshly Ground Pepper
2 tablespoons Extra-Virgin Olive Oil
¼ cup Thai Red Curry Paste
2 large Carrots, sliced
2 (14 oz) cans Full-Fat Unsweetened Coconut Milk
3 cups Low-Sodium Chicken Broth
3 tablespoons Fish Sauce
1 tablespoon Honey
2 cups Baby Spinach, or chopped Baby Bok Choy
8 oz. Egg Noodles
Cilantro, Sliced Chiles, and Limes, for garnish
Season the chicken all over with the salt and pepper.
Heat the olive oil in a large stockpot over high heat. When the oil shimmers, add the chicken, skin side down, and sear until golden and crisp, about 5 minutes. Flip the chicken, add the curry paste and carrots, and cook until fragrant, 1 to 2 minutes.
Stir in the coconut milk, chicken broth, fish sauce, and honey. Cover and bring to a boil. Reduce the heat to medium-low, cover, and cook until the chicken is cooked through, about 15 minutes. Using two forks, shred the chicken directly in the pot. Stir in greens.
Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the noodles according to the package directions, until al dente. Drain.
Divide the soup among bowls and top each with noodles and desired toppings.