Cook noodles separate.
Heat oil in heavy large saucepan over medium heat. Add curry paste; add broth, coconut milk, lime juice, lemon grass, and garlic, stir until fragrant, about 1 minute. Add shredded chicken; stir 2 minutes. Bring to boil. Reduce heat; simmer about 12 minutes. Season with salt and pepper to taste. Stir in fresh vegetables, cilantro, add noodles to each bowl separate as desired and serve.