Start by cooking the flat rice noodles according to the package instructions. Drain and set aside. A little tip here: rinse them with cold water after cooking to prevent sticking.

In a large pot, heat the vegetable oil over medium heat. Toss in the chopped shallots and sauté for about 2 minutes until they’re translucent. Follow this with minced garlic and ginger. Stir them together for another minute, allowing those fragrant aromas to fill your kitchen.

It’s time to channel the spice! Add the red curry paste to the pot. Stir well, ensuring the oil and paste combine beautifully. This will take about 2-3 minutes, awakening the spices and creating a stunning aroma.

Pour in the coconut milk and chicken stock. Add the fish sauce and brown sugar. As you stir, the rich creaminess of the coconut milk will meld with the savory notes of the current ingredients, creating a luxurious broth. Toss in the makrut lime leaves or lime juice for that extra zing. Bring this mixture to a gentle simmer.

Next, throw in your sliced red bell pepper, baby corn, and Thai chiles. If you love spice, leave those chiles in; if you prefer it milder, consider removing the seeds. Simmer for about 5-7 minutes or until the vegetables are tender.

Now, it’s time to add the star of the show—shredded chicken. Stir it in, allowing the heat to warm the chicken through. Taste the broth and adjust the seasoning if needed, adding salt and pepper as desired.

Once the chicken is warmed, add the noodles you cooked earlier. Stir to incorporate everything, allowing them to soak up all that flavorful goodness for about 2 minutes.

Ladle your scrumptious soup into bowls. Top with crispy fried shallots, a squeeze of lime, and fresh cilantro leaves. Enjoy this culinary masterpiece!