Prepare the pasta according to package directions; drain and set aside.
In a large skillet or saute pan, heat the oil over medium until shimmering. Add the onions, bell peppers, and carrots, and cook until soft, about 6 minutes. Add the broccoli and bok choy, and cook until the broccoli is a bright green (just a minute or so).
Scootch all the vegetables to the side, and add a couple of tablespoons of the broth to cleared area. Spoon the curry powder, curry paste, ginger, and a pinch of salt on top, then stir with the broth until it forms a fragrant paste. Reduce heat to medium-low, add the remaining broth, soy sauce, and sugar, and mix everything together.
Stir in the coconut milk, followed by the chicken (or tofu) and the drained pasta. Let everything warm through for several minutes, then squeeze the lime over the dish.
Serve immediately, with garnishes.