Place the rice noodles in a large dish and cover them with hot water. Let them soak while you prepare the soup, or follow the package directions. Drain and set aside once softened.

Cut the chicken into bite sized pieces. Dice the onion and bell pepper, and chop the fresh herbs. If using whole cabbage, thinly slice it. If using pre cut coleslaw mix, it is ready to add as is.

Add the chicken, diced onion, diced bell pepper, and chicken stock to a large Dutch oven or soup pot. Cook over medium heat for about 5 minutes, stirring occasionally, until the chicken starts to cook through and the vegetables begin to soften.

Stir in the cabbage or coleslaw mix, garlic, fresh ginger, red curry paste, coconut milk, fish sauce, honey, and lime juice. Bring the soup to a gentle simmer and cook for 5 to 10 minutes, or until the chicken reaches 165°F and the cabbage is tender.

Stir in the softened rice noodles and simmer for 1 to 2 minutes, just until the noodles are warmed through and tender.

Stir in the fresh cilantro and basil. Taste and add salt and pepper as needed. Add more lime juice if the broth needs a brighter flavor.

Ladle the soup into bowls and serve warm with sliced green onions, extra cilantro, or another squeeze of lime if desired.