In a large pot, heat oil over medium-high heat. Add chicken, cooking for about 5-7 minutes until golden brown. Transfer to a plate and set aside.

In the same pot, add garlic and ginger; sauté for 1-2 minutes until fragrant.

Add red onion and cook for 5 minutes until softened. Reserve some for garnishing.

Stir in yellow pepper and sweet corn, cooking for another 2-3 minutes. Add red curry paste and mix well.

Return chicken to the pot, pour in chicken stock and coconut milk. Bring to a gentle boil, then simmer for about 10 minutes.

Add rice noodles and cook for about 5 minutes until soft and chewy.

Stir in soy sauce, lime juice, and honey. Add chopped coriander and basil, mixing well.

Ladle soup into bowls, garnishing with reserved red onion and basil. Serve hot.