Easy Thai Red Curry Soup with Noodles (25-Minute Dinner)

Ingredients

• 6 oz (170 g) thin rice noodles or rice vermicelli
• Hot water, for soaking
• 1 tablespoon neutral oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2-3 tablespoons Thai red curry paste
• 4 cups (960 ml) low-sodium chicken broth or vegetable broth
• 1 can (13.5 oz or 400 ml) full-fat coconut milk
• 1 tablespoon fish sauce
• 2 teaspoons brown sugar
• 1 cup (75 g) sliced mushrooms
• 2 baby bok choy, stems sliced and leaves separated
• 1 lb (450 g) large shrimp, peeled and deveined
• 1 tablespoon fresh lime juice, plus wedges for serving
• Salt, to taste
• 1/2 cup (50 g) bean sprouts
• 1/3 cup chopped fresh cilantro
• 2 scallions, thinly sliced
• Lime wedges