Stir in the red curry paste and cook for another minute, stirring constantly.
Place the chicken pieces in the pot. Lower the heat and let it simmer for 10 minutes or until the chicken is fully cooked.
Stir the shrimp into the soup and cook for 3 to 4 minutes, or until they turn pink and are fully cooked.
Divide the cooked noodles among serving bowls. Ladle the soup over the noodles. Top with bean sprouts and cilantro leaves. Serve with lime wedges on the side.