Curry noodle

Cook rice noodles according to package instructions. Drain and rinse with cold water, and set aside.

Meanwhile, lay out the raw shrimp on a plate and pat dry with a paper towel. Season the shrimp generously on both sides with a pinch of salt and pepper.

Heat 1 tablespoon oil in a large stockpot over medium-high heat. Add shrimp and cook for 1-2 minutes per side, until the shrimp are pink and opaque and cooked through. Remove from pan with a slotted spoon and set aside.

Add the remaining 1 tablespoon oil to the stockpot. Add sliced onion, bell pepper and carrot, and sauté, stirring occasionally, for 6-8 minutes or until the onion is soft and translucent. Add garlic and sauté for 1-2 more minutes, stirring occasionally, until fragrant.

Add in the coconut milk, stock and ginger (and chiles, if using), and stir to combine. Continue cooking until the mixture reaches a simmer. Reduce heat to medium, and continue simmering for 5-10 more minutes.

Taste, and season with extra salt and pepper and curry paste to taste. (Feel free to add a few generous pinches of salt and pepper, especially if the stock you use is not very salty.

Serve warm, topped with a few pieces of the cooked shrimp, and your desired toppings.