Bring a pot of salted water to a boil on the stovetop and cook the pasta according to the package until it is al dente. I reduce the recommended cook time by 2 minutes. Strain and set to the side when done.
Meanwhile, heat a large saute pan with 1 Tablespoon of olive oil to medium. Add in minced shallot and cook for 2 - 3 minutes until translucent.
Add in garlic, ginger, and red curry paste. Stir and cook for an additional 1 minute until aromatic.
Add in coconut milk, vegetable broth, soy sauce, lime juice, and honey (if desired). Stir, bring everything to a boil, then reduce heat to low. Let the sauce simmer for 5 minutes. Start with 2 Tbsp of vegetable broth and if the sauce is too thick add more.
Stir in frozen stir fry vegetables and let simmer for another 3 - 5 minutes, until the vegetables are defrosted.
Combine the pasta and sauce. Mix to fully combine and let simmer for 1 - 2 minutes until the sauce thickens, and pasta is coated.
Garnish with what you want and enjoy!