Heat a heavy bottom pan over medium heat. Once heated add the coconut oil to the pan, when the oil is heated add the sliced onion, sliced garlic, season with salt and cook until they begin to soften for 3 to 4 minutes. Add the ginger, take the lemongrass and snap it with your hands to break it apart, this will help release the flavor when cooking. Add the lemongrass to the pot. Continue to cook for a few minutes. When everything has begun to soften and is nice and fragrant add the veggie broth and coconut milk. Bring to a gentle boil and add the fish sauce, sugar and red curry paste. Cook for 10 minutes. Add the lime juice, jalapeño, mushrooms and bok choy and cook for a few more minutes. Add the cilantro, taste for seasoning, you may want to add more red curry paste for more kick or more lime, adjust as needed.

While this is cooking heat a pot with water, when the water is boiling cook the noodles per the directions on the packet. Drain and set aside.

In the serving dish add the noodles with the soup, eat as is or top with more cilantro, sesame seeds and chili oil.