Sear the cleaned shrimp in a nonstick skillet for 3-4 minutes. Remove from heat and keep covered.

In a large saucepan or shallow pot, heat the vegetable broth and coconut milk over low heat. Add the brown sugar, fish bouillon granules, sliced scallions, grated lime zest, grated ginger, and red curry paste.

When the broth is almost boiling, add the diced red bell pepper and bean sprouts.

Once it comes to a boil, keep the heat at medium-low and add the soy noodles.

Two minutes before the noodles are done, add the shrimp and soy sauce, and finish cooking.

Let the soup rest for a moment, then serve the Thai shrimp soup garnished with baby spinach or bok choy leaves.