Get out a large dutch oven or stock pot and heat the Sesame Oil (1 dash) in it over medium-high heat. Brown the Chicken Tenders (1.5 pound) in it until pretty much cooked through.
Add in the Garlic (5 clove), Fresh Ginger (2 tablespoon), Lemongrass (2 stalk), Scallion (1 bunch), and Fresh Cilantro (1 1/2 tablespoon). Let them get fragrant for a minute.
Stir the Thai Red Curry Paste (1 jar), Curry Powder (3 tablespoon), and Dark Brown Sugar (3 tablespoon) together, then stir it in to coat the chicken and aromatics. Let that all cook together for another couple of minutes.
Pour in the Coconut Cream (1 can), Coconut Milk (2 can), and Chicken Stock (1 quart). Let the soup simmer on medium for 30 minutes.
When time is almost up, boil the Rice Noodles (2 package) in another pot according to the directions. Usually, they only take 2-4 minutes. Drain them and toss them into the pot of soup.
Ladle into bowls and top with Lime (to taste) and Crunchy Rice Noodles (to taste). Enjoy!