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Cook your noodles of choice until just shy of al dente.
Meanwhile, heat a splash of sesame oil/ any oil of choice.
Add mushrooms and cook, stirring regularly until golden-brown.
Then stir in chopped lemongrass stalks, grated ginger/ galangal, minced garlic, curry paste of choice and sugar.
Stir well to combine and cook for a few minutes until fragrant, then pour in 300 ml coconut milk.
Mix it together, then pour in 200-250 ml water, along with chopped red chillies, Thai basil and Kafir lime leaves.
Let it come to a simmer, then turn down the heat and let it simmer away for another 10-15 minutes more (or longer!) for the favours to fully infuse.
Season with 1 tbsp soy sauce, the juice of half a lime and a sprinkle of salt.
Taste to adjust, for instance adding more lime juice for zing.
Ladle the soup over noodles and serve hot, garnished with more chillies, basil leaves and chilli oil (optional).