Mince garlic and ginger, set aside. Chop green onions separating whites from greens. Chop 1 bell pepper or halves of two different ones if you want more color. Dice lemon grass set aside.
In a large soup pot sauté the onion, whites of green onion, peppers, lemongrass, garlic, and ginger in olive oil for 4 minutes.
Pour in fish sauce and red curry paste. Add shrimp and cook just until shrimp have turned from grey to pink.
Stir in vegetable stock, coconut milk, lime juice, and brown sugar.
Bring to boil and add in rice noodles. Cook for just under the packages' suggested boil time.
remove from heat. Throw in salt, green onion greens, basil and cilantro. By the time it is cool enough to serve the noodles will be fully cooked. Serve with a wedge of lime if desired.