Start by cooking the rice noodles according to package directions. Once they’re al dente, drain and rinse them under cold water to prevent sticking.

In a large pot, heat your oil over medium heat. Add minced garlic and ginger, and sauté for about 30 seconds until fragrant.

Add sliced bell pepper, and sauté for another 2-3 minutes until softened.

Pour in the coconut milk and vegetable broth, then mix in soy sauce and red curry paste. Allow this mixture to come to a gentle simmer.

Once simmering, add in the shrimp and sprinkle with salt and pepper. Cook for about 3-5 minutes until the shrimp are pink and cooked through.

Stir in the spinach and remove from heat. Squeeze lime juice into the soup.

Divide cooked noodles into bowls, ladle over the soup, and top with fresh cilantro and lime wedges.