Finely chop the shallots, grate the fresh ginger, and mince the garlic. Having these ready is key because they cook quickly.

In a large pot over medium heat, add a splash of oil. Sauté the shallots until soft, then add the garlic and ginger. Stir in the red curry paste and cook for 2 minutes. This blooming process releases the essential oils and maximizes the flavor.

Pour in the chicken broth and the creamy coconut milk. Add the brown sugar and fish sauce. Bring the mixture to a gentle simmer. Do not let it boil vigorously as this can cause the coconut milk to separate.

Add your sliced chicken or protein of choice along with the harder vegetables like bell peppers. Let them simmer for about 5 to 7 minutes until the chicken is cooked through.

You can cook the rice noodles directly in the broth for about 3 minutes or prepare them separately and pour the soup over them. Cooking them in the soup allows them to soak up more flavor.

Stir in the lime juice and a handful of fresh spinach. Taste your soup. If you want more depth, check out this slow cooker chicken stew recipe easy family meal for inspiration on building hearty broth flavors.