Prepare the noodles according to the package instructions; when cooked, drain them and run under cold water; set aside;
Heat the coconut oil in a large wok over medium heat; when it's hot, add chopped shallot, ginger and garlic and sauté for 2 minutes until fragrances are combined; stir from time to time;
Add green curry paste, lemongrass and kaffir lime leaves (if using paste) and sauté together for another 2 minutes; combine well al ingredients;
Add the coconut milk, water and salt and let it simmer over medium to low heat for 7-8 minutes;
Add broccoli and mushrooms, cook for 1-2 minutes over medium heat, then bring in the bok choy and tofu; give it a stir then add the noodles; let them cook together for a few seconds, then turn off the heat;
Drizzle over the fresh lime juice and put the green chilies on top, if using;
Transfer the curry into bowls and serve immediately.