Place chicken in a large pot and cover with at least 5 cups of water. Add 2 tsp salt and bring to a boil. Reduce heat to low and simmer for about an hour, until chicken is cooked and beginning to pull away from the bone. Remove from heat and transfer chicken out of the pot, reserving the broth. Once chicken is cool enough to handle, pick the meat from the bones and shred. Meanwhile, in a medium pot, reduce ¾ cup coconut milk until considerably thickened. Add curry paste and sauté, stirring constantly over medium heat for about 2 minutes. Add the shredded chicken and stir to coat with the paste. Add lime leaves (if using), 4 cups of your reserved chicken stock, the remaining coconut milk (just shy of a cup), palm (or brown) sugar, and 2 Tbsp fish sauce. Bring to a simmer and let simmer gently for about 10 minutes. Next, add bamboo shoots and bell pepper and bring to a boil. Remove from heat, taste, and add more fish sauce and/or sugar as needed. Stir in basil. Prepare rice noodles according to package directions, then strain them. Divide the noodles into four bowls and ladle the soup over the noodles. Serve and enjoy!