Place the rice noodles in a large bowl. Add boiling water to cover and let stand until al dente, 8 to 10 minutes; drain.
Meanwhile, in a large saucepan, whisk together 2 cups water, the coconut milk, curry paste and 1 tsp. salt. Bring to a simmer over medium-high heat.
Stir in the fish and coleslaw mix and simmer until the fish is opaque and cooked through, about 5 minutes. Stir in the lime juice.
Divide the noodles among bowls. Ladle the chowder over the noodles. Top with the cilantro and serve with the lime wedges.
