Thai Red Curry Noodle Soup with Shrimp

Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
Cook the Shrimp:

Add the shrimp to the skillet and cook for 2-3 minutes, flipping once, until pink and opaque. Season with salt and pepper to taste. Set aside.
Make the Soup Base:

In a large pot, heat the remaining oil and sauté garlic and ginger for 30 seconds until fragrant.
Pour in the vegetable broth and coconut milk. Stir in the soy sauce, fish sauce, sesame oil, red curry paste, brown sugar, and lime juice. Simmer the mixture for 5 minutes to let the flavors meld together.
Prepare the Noodles:

While the soup simmers, cook the rice noodles according to the package instructions. Drain and rinse under cold water.
Combine and Heat:

Add the cooked noodles and shrimp to the pot with the soup base. Stir gently and reheat for 2 minutes, allowing the noodles and shrimp to absorb the flavors.
Garnish and Serve:

Garnish the soup with chopped chives, cilantro, and a drizzle of sesame oil if desired.
Serve the soup hot, enjoying the warm, comforting dish!
Serving and Storage Tips: