You will need:

8 oz rice noodles

1 tbsp vegetable oil

1 lb shrimp, peeled and deveined

1 red bell pepper, thinly sliced

1 cup mushrooms, sliced

2 cups baby spinach

3 cloves garlic, minced

1 tbsp red curry paste

1 (13.5 oz) can coconut milk

2 cups chicken broth (or veggie broth)

1 tbsp fish sauce (optional)

Juice of 1 lime

Salt & chili flakes to taste
Cook noodles according to package directions, then rinse and set aside.

In a large pot, heat oil over medium heat. Sauté garlic, red curry paste, and shrimp until shrimp just turn pink. Remove shrimp and set aside.

Add coconut milk, broth, fish sauce, and lime juice to the pot. Bring to a gentle simmer.

Stir in red bell pepper, mushrooms, and spinach. Simmer for 4–5 minutes until vegetables are tender.

Add shrimp and noodles back in, simmer 2 more minutes.

Serve hot with extra lime wedges and chili flakes.