Heat Ghee in a large pan over medium heat.
Season thighs with salt and pepper and cook for 4 minutes each side. Remove to a plate.
Add onions until softened, to the same pan and cook for 6-8 minutes.
Stir in garlic, lemongrass, thai red curry paste and cayenne pepper and allow to cook for 2 minutes.
Pour in the broth/stock, coconut milk and lime juice.
Bring to a boil and them simmer uncovered for 30- 35 minutes or until the sauce thickens.
Divide the noodles between 4 bowls and top with the thai red curry chicken thighs and sauce.
Garnish with some coriander and enjoy.