Prepare the rice noodles per the package instructions.
While the noodles are cooking, heat olive oil in large stock pot over medium-high heat.
Add onion and garlic and cook until fragrant.
Add red pepper, tomatoes, carrot, mushrooms and bok choy and cook until vegetables are soft.
Add curry powder and stir until vegetables are coated.
Carefully pour in vegetable broth, coconut milk and lime juice; stir to combine.
Allow to simmer for about 10 minutes so flavors meld.
Season to taste with salt and pepper.
Portion cooked rice noodles into bowls, top with soup and garnish with cilantro.