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In a large pot, heat 2 Tbs. Extra-virgin olive oil (or sesame oil if you have it) over a medium high heat. Add the ginger to the pot and sauté for a couple of minutes. Add the garlic and sauté another two minutes, until the aromatics are fragrant and starting to take on a little color. Add the curry paste and press it into the aromatics, Swirl a little more oil in if needed. Add the sliced mushrooms and green bell pepper to the pot. Stir this and sauté as the mushrooms release their juices and become tender and brown. This takes about five minutes, if that. Season with a good pinch of salt.
Now add the cans of coconut milk, along with the chicken stock. Add the fish sauce for that boost of depth. Bring the soup to a simmer and drop in the noodles. Let this simmer for just a few minutes, letting the noodles soften and absorb the soup. We all know this: the longer the noodles sit, the more liquid they absorb. So, off the heat, add in the lime juice, and garnish with the sliced scallions and chopped cilantro. Perfect.
Ladle into soup bowls and serve immediately!
Serves four to six, depending on the serving size.