In large stockpot, place oil over medium heat. Add onion and garlic and saute 5 minutes. Add lemon grass, curry paste, ginger and lime zest; cook 3 minutes more. Stir in chicken stock and bring to a boil. Reduce heat and simmer 15 minutes. Add coconut milk, chicken, mushrooms and pasta. Cook about 10 minutes until chicken is done and pasta is heated through. Remove from heat and stir in reserved lime juice and fish sauce. Garnish with scallions and cilantro. | 
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