In large pot, over medium heat, add oil, shallots, garlic and ginger and sauté about 5 minutes. Add curry paste and stir for about 2 minutes.

Add broth, coconut milk, lemon juice, mint, lime juice, salt, and red chili flakes. Simmer for about 10 minutes.

Add mushrooms, carrots, and cilantro, cooking for about 5 minutes.

In a separate pot, bring water to a boil and cook noodles according to package instructions, typically 2-3 minutes. Strain noodles and evenly distribute among each bowl. Ladle broth and vegetables from the pot over each bowl of noodles. Garnish with chopped cilantro and serve immediately.