Preheat the oven to 400º F. Salt and pepper both sides of the chicken thighs and place on a baking sheet, bake the thighs for about 25 minutes, until the internal temperature is 170º F. Remove from the oven and set aside until the chicken is cool enough to handle.

While the chicken is baking and cooling, combine ¼ cup of water with the mushrooms in a heavy bottom pot. Cook the mushrooms over medium-high heat until all the moisture is evaporated. Drizzle a little olive oil and brown the mushrooms. 

When the mushrooms have a little browning, add the chicken stock, coconut milk, lime zest, lemongrass paste, red curry paste, soy sauce, and fish sauce. Stir well to fully combine and dissolve the curry paste. 

Bring the mixture to a boil, then reduce the heat to medium-low and let simmer for 5 minutes. 

Slice the chicken thighs into bite-size pieces and add to the soup. Adjust the heat to maintain the simmer. Add the red bell pepper slices, snow peas, and scallions. Stir to combine and add the noodles. 

Stir to loosen the noodles and let simmer for another five minutes. Off heat, stir in the chiffonade basil and we are ready to serve! 

Serve in bowls and top with chili garlic sauce if you like, lime wedges, and more fresh basil leaves.