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Cook noodles according to package instructions. I used mung bean vermicelli noodles and cooked them by placing them in a large bowl and covering them with warm water. Let soak for 10-15 minutes until softened. Drain and set aside.
Heat coconut oil in a heavy-bottomed pot over medium-high heat. Add the shrimp, season with salt and cook for 1-2 minutes per side until lightly browned. Remove from the pot and set aside.
Add the shallot to the same pot and sauté for about 1 minute until softened. Stir in the garlic, ginger, and red curry paste and cook for 2 minutes until fragrant.
Pour in the chicken or seafood broth. Stir in the coconut cream, fish sauce, brown sugar and chili flakes (if using).
Add the red bell pepper and cremini mushrooms and bring to a gentle simmer. Let the soup cook for 5 minutes until the vegetables are tender.
Add the baby spinach and let it wilt for about 30 seconds. Stir in the lime juice.
Divide the cooked (and drained) noodles between serving soup bowls.
Ladle the hot soup over the noodles to warm them up, add browned shrimps on top.
Garnish with fresh cilantro and serve with lime wedges on the side.