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In a 4-quart Dutch oven cook and stir chicken in 1 tablespoon oil over medium-high heat for 3 to 4 minutes or until chicken is no longer pink. Remove from pan; set aside.
Add the remaining 1 tablespoon oil to the Dutch oven. Add garlic, ginger, curry paste (or cayenne pepper) and cumin; cook and stir for 30 seconds. Stir in water, carrots, broccoli, coconut milk, bell pepper and noodles (set seasoning packets aside).
Bring to a boil; reduce heat. Cover and simmer for 3 minutes. Stir in cooked chicken, contents of seasoning packets, pea pods, soy sauce and lime juice. Stir in basil and cilantro. Ladle soup into bowls.