Heat the coconut oil in a Dutch Oven over medium-high heat. Add the onion and saute for 5 minutes or until translucent. Add the garlic, ginger, curry paste and curry powder; stir to combine and cook for another minute.

Add the broth; scrape up any browned bits on the bottom of the pan. Then add the coconut milk; bring to a boil before adding the shrimp. Continue to cook another 1 to 2 minutes until the shrimp have cooked through.

Meanwhile, in a separate pot, boil 3 to 4 quarts of water. Once the water is boiling, add the rice noodles and cook for 2 to 3 minutes; drain.

Divide noodles among the bowls. Ladle the curry soup over the noodles. Garnish with lime or lemon wedges, cilantro, and scallions.