1
Heat the oil in a large saucepan over medium heat. Add the garlic and ginger and sauté until fragrant, about 1 minute.
2
Add the red peppers, curry paste and turmeric, reduce the heat to medium-low to prevent burning, and cook for 2-3 more minutes, until fragrant.
3
Add the stock, coconut milk, and season with salt. Turn off the heat, purée with an immersion blender and return to a simmer. Cover and simmer for 15-18 minutes, until flavorful. If you don’t have an immersion blender, you can purée the soup in a regular blender after simmering. Stir in lime juice and adjust seasoning if necessary.
4
Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions. Drain the noodles, return to the pot and toss with oil to prevent sticking.
5
For the shrimp, whisk together the cilantro, lime juice, canola oil and salt in a large bowl. Adjust the seasoning to taste.
6
Bring a large pot of salted water to a simmer. Add the shrimp and poach until they are pink and curled into a C shape. Drain the shrimp and cut into small pieces. Toss with the cilantro dressing.
7
To assemble the soup, divide the noodles between four bowls. Top with cilantro-lime shrimp, ladle in curry broth and garnish with cilantro, green onions, mint leaves, lime wedges, bean sprouts and peanuts.