Heat oil in a large pot or Dutch oven over medium heat. Add bell pepper and onion and sauté until softened, about 5 minutes. Season with pepper, onion powder, and paprika.

Add minced garlic and grated ginger and cook until fragrant, about 1 minute.

Stir in Thai red curry paste and cook for another 3 minutes.

Pour in chicken broth and bring to a boil. Add coconut milk and heavy cream and simmer for 5 minutes.

Cook rice noodles according to package directions. Drain and rinse.

Add cooked noodles to the soup. Season with salt and pepper to taste.

Serve immediately, garnished with cilantro and a squeeze of lime juice.