Cut both ends of the zucchini off. My spiralizer requires that I cut long vegetables into half so it fits (you may not need to if your spiralizer can cut the whole veggies without issue). I use a thin cutter so the zoodles is thinner. Cover and set aside
Prepare curry broth:
In a large pot, preheat cooking oil. Add in the red curry paste and saute until fragrant, about 1 minute, add in kaffir lime leaves and saute for another few seconds, pour in the chicken broth and bring to a gentle simmer. Add the shrimp and cook until they are fully cooked, usually doesn't take long for them to turn pink. Remove the shrimp and set aside so they won't be overcooked
Stir in coconut milk. Add fish sauce and coconut sugar. Have a taste and season to your liking. It should be savory and somewhat spicy with a hint of sweetness. The broth should be "thinner" compare to regular red curry served over rice. Add the tofu puffs and the shrimp you cook earlier back into the pot. They will just float, but let them just heat up a little bit. Turn off the heat and then stir in the basil leaves
When ready to serve, portion our the zoodles into individual serving bowl. Arrange 3-4 shrimp, 3-4 tofu puffs, and half of hard-boiled egg on each bowl. Generously ladle the hot broth over the zoodles and serve immediately with fresh herbs