Step 1

Fill a medium pot with water and bring to a boil. Add noodles, breaking up if desired. Cook 3 minutes, stirring occasionally. Drain and drizzle a small amount of vegetable oil on top, mix gently, to prevent sticking. Set aside.

Step 2

In the same pot, heat 1 tablespoon vegetable oil over medium-high heat in a large saucepan. Add the curry paste and cook, stirring, for about 20 seconds until fragrant.

Step 3

Add the chicken broth, coconut milk, lime juice, and Worcestershire sauce; bring to a simmer and cook for 2-3 minutes until fragrant.

Step 4

Add the shrimp, snap peas, and bell pepper and cook until the veggies are al dente and shrimp is cooked through, about 3 minutes.

Step 5

To serve, divide noodles between bowls. Pour soup over the top and garnish with some sliced fresh basil leaves.