Soak brown rice noodles noodles in water for 20 minutes.
Using a mandolin slicer, slice red bell pepper. Chop green onion.
Heat coconut oil in a large soup pot over medium heat.
Add lemon juice, lime juice, maple syrup, lemongrass paste, thai chili paste, and sliced mushrooms. Stir everything together.
Add in red bell pepper, green onion, veggie stock, coconut milk, chickpeas, brown rice noodles, and basil leaves.
Simmer for 20 minutes and enjoy!