Stir spinach into the soup and turn off heat.
Vegan variation: Omit shrimp or substitute with extra firm tofu.
One-pot variation for easier cleanup: Cook shrimp and pasta in the same pot used for the soup. Add during the last 2-3 minutes of cooking, and simmer until shrimp turn pink and noodles are tender.
Storage: Refrigerate leftover noodles, soup, and shrimp in separate airtight containers.
Recipe tested with: Thai Kitchen Unsweetened Coconut Milk (full fat), McCormick Organic Red Curry Powder, and Annie Chun Maifun Brown Rice Noodles.
Recipe inspired by Feasting at Home.
This recipe originally appeared on GratefulGrazer.com.