Using a large soup pot or dutch oven, cook the pancetta over medium heat until crispy and brown. Add the onion, red bell pepper, jalapeño peppers, and mushrooms. Cook for 5-7 minutes until all of the vegetables are soft. Add the garlic and cook for 1-2 more minutes, being careful not to burn the garlic.
Add the ginger, spice packages from the Udon Noodles, salt, pepper, and crushed red pepper flakes.
Next, add the vegetable stock and unsweetened coconut milk. Bring the mixture to a boil and add the spinach and Thai basil leaves. Boil for about 5 minutes until the leaves are wilted.
Add the shrimp and Udon Noodles and cook until just done, about 4-5 minutes.
Season with salt and pepper to taste. Garnish with jalapeño slices and Thai basil leaves.
Serving Size 2 cups