In a soup pot, toss the chicken with the flour. Add 2 tablespoons butter and set the pot over medium heat. Cook until crispy, about 5 minutes. Add 1 tablespoon butter, 1 tablespoon tamari/soy sauce, the garlic, and sesame seeds. Cook another minute, then remove the chicken from the pot.
To the same pot, add the broth, coconut milk, tamari, fish sauce, peanut butter, Thai red curry paste, bell pepper, kale, and ginger. Set over medium heat on the stove and bring to a simmer. Reduce the heat to medium-low and simmer for 5 minutes or until the kale is tender.
Bring the soup to a boil over high heat. Stir in the noodles and fresh basil or cilantro. Let sit for 5 minutes or until the noodles are soft.
Ladle the soup into bowls and top with crispy chicken and cilantro or basil.
