Step 1: Cook the rice noodles according to package instructions. Drain, rinse with cold water to prevent sticking, and set aside.
Step 2: In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the sliced shallot and cook until softened and translucent, about 3-5 minutes.
Step 3: Add the minced garlic and grated ginger to the pot. Cook for 1 minute until fragrant, stirring constantly.
Step 4: Stir in the red curry paste. Sauté for 1-2 minutes, stirring frequently, to 'bloom' the spices and release their full aroma.
Step 5: Pour in the vegetable broth and whisk well to combine with the curry paste. Bring to a gentle simmer. Then, stir in the full-fat coconut milk, brown sugar, soy sauce, and lime juice. Let it gently simmer for 5-7 minutes, allowing the flavors to meld.
Step 6: Add the sliced bell peppers (and any other hearty vegetables or protein like cooked chicken, shrimp, or tofu). Cook until the vegetables are tender-crisp and protein is heated through, about 5-8 minutes. If using leafy greens like spinach or bok choy, stir them in during the last minute until wilted.
Step 7: To serve, divide the cooked rice noodles among serving bowls. Ladle the hot curry coconut noodle soup over the noodles. Garnish generously with fresh cilantro, chopped green onions, and a wedge of lime. Drizzle with chili oil and sprinkle with crispy fried shallots if desired. Enjoy immediately!