In a large soup pot, add olive oil, chopped garlic and ginger over medium-high heat. Cook for a few minutes then add curry paste and cook for another 2 minutes.
Add 3 cups of vegetable broth and canned coconut milk to soup pot. Stir to combine and reduce heat to a low simmer.
In a medium sized mixing bowl whisk together remaining cup of broth and peanut butter or blend in blender. Add the mixture to the soup pot and continue to whisk to combine.
Add soy sauce, lime juice, and agave to pot and cook for 10 minutes over simmer. Taste broth as you go to see if anything need to be adjusted.
Right before serving, add noddles to pot and cook 1 minute less than package directs. Divide into 2 bowls then top with toppings (make sure to fry mushrooms with oil and salt in a pan before you add). Serve with additional lime wedges if desired.