Curried Coconut Soup with Chicken [gluten free]

I think this soup was delicious, but would benefit from something a little extra.  Maybe a little more chile paste or some kefir lime leaves (Marybeth's suggestion).  It was simple and different.  Also, something I recently learned about rice noodles-- there are two types, one made from basmati rice, and the other from sticky rice.  I think the latter can only be found at asian markets, but I think it would be extra good in this soup.
Original recipe here

• 2 teaspoons canola oil 
• 1/2 cup thinly sliced shallots
• 4 teaspoons Thai red curry paste
• 1 tablespoon minced fresh garlic
• 4 cups unsalted chicken stock (such as Swanson) 
• 1 cup light coconut milk
• 2 cups chopped skinless, boneless rotisserie chicken breast
• 2/3 cup thinly sliced cucumber (This was weird in a soup.  I tried it but took them out)
• 1/2 cup torn fresh basil
• 2 teaspoons chile paste
• 1 teaspoon olive oil or sesame oil
• 2 cups cooked rice noodles (I used the thin kind.  I think next time I will try the thicker version)
• 4 lime wedges

Preparation

1. 1. Heat a large saucepan over medium-high heat. Add canola oil to pan; swirl to coat. Add shallots; sauté 2 minutes. Add curry paste and garlic; sauté 1 minute. Add stock and coconut milk; bring to a boil. Reduce heat; simmer 20 minutes.
2. 2. Combine chicken, cucumber, basil, sambal oelek, and sesame oil in a medium bowl; toss to coat. Place 1/2 cup chicken mixture and 1/2 cup noodles in each of 4 bowls. Pour about 1 1/4 cups stock mixture into each bowl. Serve with lime.