Place the garlic, onion, red pepper, ginger, lemongrass, red curry paste, cilantro, chili peppers, and coconut oil in the bowl of a food processor. Cover and process until a paste forms.

Add the paste to a soup pot and heat over medium-high heat until it becomes fragrant. Add the chicken stock and coconut milk and bring to a boil. Add the rice noodles and stir. Reduce heat and simmer 10 minutes, stirring occasionally.

Add shredded chicken to the soup pot and heat through.

Just before serving, add the fish sauce, lime juice, and lime zest. Stir well to combine.

To serve, garnish with cilantro, green onions, and chilies.