Boil water in two pots and cook your vermicelli noodles in one pot and shrimp in another according to the package instructions.
In a bowl, mix together your coconut milk, soy sauce, and green thai curry paste. Pour the mixture evenly into 3 jars.
Next, add 1/4 tsp of better than bouillon into each jar.
Next, start layering in the carrots, snow peas, baby spinach, and then cooked vermicelli noodles. Top it off with the shrimp.
Seal and store in the fridge until ready to eat.
When ready to eat, bring your jar to room temperature before pouring hot water into the jar. Stir and let it sit for 5 minutes, until the vegetables have softened to your liking. Alternatively, you can pour all the contents of the jar into a bowl and add the hot water directly into the bowl instead.