Chop the onion, red pepper, basil, cilantro, and scallions.
Sauté the onion in the olive oil in a large soup pot for 5 minutes over medium-high heat.
Add the garlic and curry paste and cook for 30 seconds.
Stir in the chicken broth, water, lime juice, turkey, rice noodles, and red pepper. Increase the heat to high and bring to a boil.
Reduce the heat to medium-low, stir in the coconut milk, and let the soup simmer for 10 minutes.
Stir in the basil, cilantro, and scallions.