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In a large mixing bowl combine the chicken, grated garlic and ginger, lime zest, chopped herbs, panko and parmesan cheese. Season with a good pinch of salt and mix with your hands, forming medium sized meatballs. (I got ten out of the mix.)
In a large soup pot, add a Tbs. of olive oil. Add the meatballs in a single layer and let them sear for three minutes. Glently flip and let them sear another two. Once browned all over, remove from teh pan and set aside.
To the pot, add the curry paste and press down with a wooden spoon, letting it bloom. Add the chopped garlic and ginger and let it sizzle together about a minute. (Add a splash of water if needed.) Then add the stock, coconut milk and fish sauce. Bring to a light boil and add the diced bell pepper and noodles. Let this simmer for two minutes so the noodles can begin to soften, then add the meatballs back in. Simmer another five or so minutes, until the noodles are toothy but tender.
Off the heat, check for saltiness. Need a pinch? Add a little bit. Garnish with extra cilantro, mint, scallions and squeeze a good bit of lime juice over it all. Perfect.
Serve 6.