Add the olive oil to a large pot over medium-high heat. Chop the chicken into 1-inch cubes and toss with the salt. Add the chicken to the pot, working in batches if necessary, and cook for 3-4 minutes, until browned, then flip and cook for an additional 2-3 minutes, until browned and cooked through, then remove from the pot.
Add the bell pepper to the pot and saute for 3-4 minutes, until slightly browned and wilted, then remove from the pot.
Add the chicken broth, curry paste, coconut milk, lime juice, coconut aminos, ginger, and fish sauce to the pot and whisk to combine. Stir in the straw mushrooms along with the chicken and bell peppers, then reduce heat to medium-low cover, and simmer for 10-15 minutes.
While the soup is cooking, bring a pot of water to boil. Once boiling, remove from heat and add the noodles. Let sit for 2-3 minutes, until fully cooked through, then drain the noodles.
Stir the noodles into the soup, then garnish with cilantro and lime wedges and serve!
For a grain-free and Paleo-friendly alternative: substitute kelp noodles or zucchini noodles for the rice noodles!