Heat the oil in a large saucepan on a medium heat. Add the shallots, carrot and pepper and fry for five minutes. Stir often.
Add the garlic and ginger and fry for another two minutes.
Add the green Thai curry paste and fry for another minute.
Bring the pan to the boil, then reduce the heat and simmer for five minutes.
Then add the cabbage and rice noodles and simmer for a further five minutes.
Stir in the coconut milk and chilli and bring back to a gentle simmer. (See notes below).
Check the seasoning and adjust if needed. Squeeze in the lime juice and stir through the coriander before serving.
I find that if the coconut milk is heated for too long or at too high a temperature it can cause it to split slightly. It would be fine to eat it just looks a little gritty.This soup freezes really well.