Comforting Curry Noodle Bowls

Bahan-bahan (6 porsi)

• 8 ounces uncooked thin rice noodles
• 1 pound jumbo shrimp*, peeled and de-veined
• Kosher salt and freshly-cracked black pepper
• 2 tablespoons olive oil or coconut oil, divided (or any mild-flavored cooking oil)
• 1 small white onion, peeled and thinly-sliced
• 1 large red bell pepper, cored and diced
• 1 large carrot, peeled and diced
• 4 cloves garlic, peeled and minced
• 3 tablespoons Thai red curry paste
• 2 (15-ounce) cans coconut milk (regular or light coconut milk)
• 2 cups chicken or vegetable or seafood stock
• 1/2 teaspoon ground ginger
• optional: 1-2 red Thai chiles**, thinly-sliced
• toppings: chopped fresh cilantro, thinly-sliced red onions