In a large heavy bottomed pan, heat vegetable oil over medium-high heat.
Once the oil is hot, add scallions, onions, and shallots, and saute for about 2 minutes.
Add garlic and ginger and saute for 10-15 seconds.
Add green curry paste and saute for a minute.
Now add vegetable broth, mushrooms, and broccoli florets, and bring the broth to a boil.
Add sugar, rice wine vinegar, lime juice, spinach and cook for a minute.
Add coconut milk, and cooked noodles, and bring the soup to a gentle boil.
Check for salt and add more if needed. Switch off the heat and garnish the soup with cilantro and chili oil. Serve hot.