1. Prepare the Noodles: Cook the rice noodles according to the package instructions. Once cooked, drain and set them aside. To prevent sticking, toss them lightly with a bit of oil.

2. Sauté the Aromatics: In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the shallots and sauté until translucent (about 2-3 minutes). Stir in the garlic and ginger, cooking until fragrant (about 1 minute).

3. Build the Flavor Base: Add the Thai red curry paste and stir for 1 minute to release the flavors.

4. Add the Broth: Pour in the chicken broth, stirring to dissolve the curry paste mixture. Bring the broth to a gentle simmer.

5. Incorporate the Coconut Milk and Seasonings: Stir in the coconut milk, fish sauce, and brown sugar. Let the soup simmer gently for 5 minutes, allowing the flavors to meld.

6. Cook the Vegetables and Shrimp: Add the mushrooms and red bell pepper, cooking for about 3-4 minutes until they begin to soften. Then, add the shrimp and cook until pink and fully cooked (about 3 minutes).

7. Combine with Noodles and Greens: Add the cooked rice noodles and baby spinach or bok choy to the pot. Stir gently to combine and let cook for an additional 1-2 minutes until the greens wilt.

8. Final Touches: Remove from heat and stir in fresh lime juice. Taste and adjust seasoning if needed.

9. Serve: Ladle the soup into bowls, ensuring each serving has a balanced mix of shrimp, vegetables, and noodles. Garnish with cilantro, green onions, lime wedges, and red chili slices if desired.