Add coconut oil to a large pot on medium heat. When the oil is melted and evenly coats the pan, add chicken. Cook for about 4 minutes, flipping mid-way so the outsides are mostly cooked.

Add garlic and ginger to the pot with the chicken. Cook, stirring occasionally until the garlic is just beginning to turn golden (2-3 minutes). Add curry paste and cook for 1 minute more, stirring constantly.

Add broth, bell pepper, mushrooms, asparagus, and gluten-free soy sauce. Allow to simmer for 5 minutes or until the asparagus begins to soften.

Then add coconut milk and rice noodles. Return to a simmer for 5-7 minutes until the noodles are al dente. Remove from heat.

Serve warm with your desired toppings.