In a large dutch oven or stock pot, heat coconut oil over medium high heat. Once oil is hot, add garlic, ginger, lemongrass, and curry paste. Stir and saute for 2 to 3 minutes or until fragrant.
Add in broth, soy sauce, and lime juice. Bring to a boil and reduce heat to medium low. Then stir in sesame oil, bamboo shoots, and mushrooms.
Cook for 3 minutes and then add coconut milk. Allow to simmer for another 2 to 3 minutes, and then turn heat back up to medium and stir in noodles. Cook until noodles are al dente - about 5 to 6 minutes.
Then serve with a garnish of bean sprouts, basil leaves, and green onion.