Heat a large stockpot over medium heat.
Once hot, add in olive oil, celery, carrots, bell pepper, onion, garlic, salt, pepper, ginger, and red pepper flakes.
Cook, stirring regularly, until veggies are tender, about 5-10 minutes.
Stir in peanut butter, curry paste, and brown sugar.
Slowly whisk in broth, coconut milk, and fish sauce.
Stir in cooked chicken.
Bring to a simmer.
Once simmering, cover, and simmer for 15 minutes (you'll probably need to lower heat to LOW to keep the mixture at a simmer).
Stir in lime juice, then taste and re-season, if necessary.
Place desired amount of cooked noodles* into serving bowls and top with hot soup.
Garnish with cilantro, green onions, and peanuts.
Enjoy!
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