Fill a large pot with water and bring to a boil.
Add noodles and cook per directions on the package. When they are done cooking, drain and set aside.
Heat oil in saucepan over medium-high heat. Add shallots, garlic, ginger, chiles, and curry paste and sauté until fragrant, about 3 to 4 minutes. Stir in chicken stock and fish sauce and bring to a boil. Reduce heat to medium heat and stir in coconut milk. Season with salt and pepper. Gently crush kaffir leaves in your hand and stir into the soup (or stir in lime juice).
Once the soup begins to simmer add shrimp and poach for 4 to 5 minutes. Add noodles and continue to simmer for 2 to 3 minutes. Discard the chile halves.
Taste and adjust seasonings and top with cilantro leaves, lime zest and sliced red onions. Serve with lime wedges.
Recipe from Spoon Fork Bacon