Add olive oil to a large stockpot or Dutch oven over medium high heat. Add onion, bell pepper and garlic . Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.
Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and chicken broth, and cook, whisking constantly, until incorporated, about 1-2 minutes. Add honey and stir.
Bring mixture to a boil; add rice and reduce heat to medium low. Simmer until rice is cooked, about 25 minutes. Add shrimp to the pot and cook for about 4 minutes or until pink.
Stir in lime juice and cilantro. Taste soup and adjust flavors accordingly. If you want more zing, add more lime juice. If you would like it more spicy, add 1-2 tablespoons sriracha hot sauce. If you're looking for more flavor, season with salt and pepper, to taste and add more cilantro. If you want it to be a thinner consistency, add more broth. Serve warm and enjoy!