Coconut Curry Noodle Soup with Crispy Egg Noodles and Shrimp

Prepare the noodles according to package directions. Drain and set aside.

Heat vegetable oil in a frying pan over medium-high heat. Add egg noodles and fry until golden brown and crispy, about 2-3 minutes. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Set aside.

In a large pot or Dutch oven, heat 1 tablespoon of oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger and cook for another minute until fragrant.

Stir in the red curry paste and cook for 1 minute, allowing the flavors to bloom.

Add the butternut squash and red bell pepper and cook for 5 minutes, stirring occasionally.

Pour in the coconut milk and vegetable broth. Bring to a simmer.

Stir in soy sauce, lime juice, brown sugar (if using), and fish sauce (if using).

Add the shrimp to the soup and cook until pink and cooked through, about 3-5 minutes.

Divide the rice noodles into bowls. Ladle the coconut curry soup over the noodles.

Top with crispy fried egg noodles, cilantro, green onions, and red pepper flakes (if using). Serve immediately.