Clean and slice the tops of the squid into rings, reserving the bodies and tentacles. Remove the shells and devein the shrimp.
Heat 2 tablespoons of ghee in a skillet. Add the squid rings, tentacles, shrimp, and minced garlic to the pan. Cook until the squid is turning brown and the shrimp is red, approximately 2-3 minutes. Remove from skillet and set aside.
In the same skillet, add the sliced peppers, mushrooms, chopped garlic, and ginger. Saute for a few minutes until the peppers have softened and the mushrooms are releasing their moisture.
Add the fish sauce, red curry paste, and lemon juice to the skillet. Stir well to combine and simmer until the liquid is reduced by half.
In a saucepan, heat the chicken broth and add the pepper and mushroom mixture. Let the soup simmer for 10 minutes.
Add the cooked seafood to the soup and simmer for another 5 minutes.
Garnish with basil and cilantro, if desired. Serve hot on a cold day and enjoy!