Thai Red Curry Soup

1 tablespoon olive oil
Salt and pepper, to taste
3 cloves garlic, minced
1 red bell pepper, diced
1 onion, diced
1/2 tsp dried basil
Hot flakes to taste
1/2 tsp dried ginger
5-6 Baby Bok Choy, chopped
3 tablespoons red curry paste (half small jar)
1 tablespoon freshly grated ginger
4-6 cups chicken broth
1 (13.5-ounce) can coconut milk
4 ounces rice noodles or use dumplings
3 green onions, thinly sliced
½ cup chopped fresh cilantro leaves
¼ cup chopped fresh Thai basil leaves
2 tablespoons freshly squeezed lime juice