In a large pot, heat the oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and grated ginger. Cook for an additional minute, stirring frequently to prevent burning.

Add the red curry paste to the pot. Stir well to combine with the onions, garlic, and ginger, and cook for another 2 minutes to release its flavors.

Add the sliced carrots and chopped red bell pepper to the pot. Stir to coat the vegetables in the curry paste and cook for about 3 minutes.

Pour in the chicken broth and turkey, stir well to combine and bring the mixture to a simmer.

Allow the soup to simmer for about 10 minutes, or until the vegetables are tender.

If using, add the snow peas, coconut milk, and sliced mushrooms to the pot. Cook for an additional 5 minutes, or until the mushrooms are tender.

While the soup simmers, cook the wheat noodles according to the package instructions. Bring a pot of water to a rolling boil. Add the noodles and cook for the recommended time on the package, usually around 3-5 minutes. Drain the noodles thoroughly and set them aside until ready to serve.

Finally, add the prepared noodles to the pot and stir gently to combine. Taste the soup and adjust the seasoning if needed.

Ladle the soup into bowls and serve hot. Garnish with fresh cilantro, peanuts, lime wedges, and thinly sliced green onions, if desired.