Heat oil in a pot. Add Thai red curry paste and cook for at least a minute. Add coconut milk, sliced carrots, sliced yellow zucchini and sliced green zucchini. Mix well. Chop the mushrooms into halves and add them to the pan. Add chopped basil leaves, vegetable stock, lemon juice, sweet chilli sauce, coconut milk, soaked rice noodles and salt. Mix them all well. In a serving bowl, first take out the noodles and then the remaining soup. Garnish with dry, roasted and crushed peanuts, lemon juice and mint leaves. Serve hot.