Heat olive oil in a large Dutch oven over medium-high heat. Sear the chicken thighs until golden brown on both sides. Remove from pot.

In the same pot, sauté onions and carrots until softened. Add red curry paste, ginger, and garlic; cook for another minute.

Return the seared chicken to the pot with chicken broth and coconut milk. Add soy sauce, fish sauce, brown sugar, kaffir lime leaves, salt, and pepper; bring to a boil and simmer for 15 minutes.

Remove chicken to shred it before returning it back into the pot along with mushrooms, bell pepper, cauliflower, and broken rice noodles. Simmer for another 5 minutes until noodles are tender.

Stir in fresh herbs, lime juice, and sriracha to taste; adjust seasoning as needed before serving hot.