Warm 1 tablespoon of olive oil in a large pot over medium heat.

Add the chopped onion and cook until softened, about 4 minutes.

Add garlic, ginger, and sliced chiles, and cook for 1 minute until fragrant.

Pour in 4 cups of low-sodium chicken broth and 1 cup of water.

Stir in 1 tablespoon fish sauce, 1 tablespoon soy sauce, and 1 teaspoon brown sugar.

Add sliced carrots and bell pepper and simmer on medium-low for 6-8 minutes until the vegetables are tender-crisp.

If using rice noodles or udon, add them now and follow package instructions – typically 3-5 minutes in simmering broth until just tender. Drain excess liquid if needed.

Stir in 1 pound of peeled and deveined shrimp and simmer just until they turn pink and opaque – about 2-3 minutes depending on size. Do not overcook.

Remove the pot from heat and stir in 2 tablespoons fresh lime juice and 2 tablespoons chopped cilantro.

Taste and adjust salt with additional fish sauce or soy if necessary.

Ladle into bowls and top with extra cilantro and lime wedges. Serve immediately.

If you used optional noodles, a quick soak of the pot with hot water while eating makes cleanup much easier.