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Heat up the coconut milk in a pan over medium-high heat. When it starts to boil, add the red curry paste and cook for 2 minutes while stirring, until the curry paste has been completely dissolved.
Add chicken stock and bring to a boil again. Add the chicken and cook for 2-3 minutes until the chicken turns white. Stir once just after adding the chicken, then avoid stirring until the chicken has changed color.
Add fish sauce, lemongrass and kaffir lime leaves and stir.
Add broccoli, carrot and bell pepper and cook for 3 minutes. Stir occasionally. When finished, remove the lemon grass and kaffir lime leaves, turn off the heat, and stir in the basil and mint leaves.
Place the cooked and drained rice noodles in a bowl, pour over the soup, serve and enjoy!