Step 1

In a large stock pot or dutch oven, melt butter over medium heat. Add onion and bell pepper, cook for 5-7 minutes, until softened and onion becomes translucent.

Step 2

Turn heat to medium high. Add garlic and ginger, cook for 1 minute until fragrant.

Step 3

Add 1 teaspoon of the lime juice, scraping up any browned bits on the bottom of the pan. Add red curry paste and chili paste, cook for 2 minutes, stirring frequently.

Step 4

Stir in the rest of the lime juice, fish sauce, soy sauce, and chicken stock. Cook 1 minute, stirring frequently.

Step 5

Whisk in coconut milk until completely combined.

Step 6

Bring to a boil. Reduce to a simmer. Add cilantro stems, mint sprigs, lemongrass sticks, and chili pods*. Cook for 8-10 minutes, stirring occasionally, until soup is somewhat thickened.

Step 7

Remove lemon grass sticks, cilantro, mint and chili pods and discard. Add rice noodles and shrimp. Cook for 5-6 minutes, stirring frequently, until noodles are tender and shrimp is cooked through. Add salt to taste.

Step 8

Garnish with fresh cilantro, mint, sliced jalapeño and green onion.