2 tablespoons coconut oil
3 cloves garlic, minced
1 1/2 tablespoon fresh grated ginger
2 tablespoons Thai red curry paste
4 cups vegetable or chicken broth
1 (14-ounce) can coconut milk
1 cup water
1 tablespoon lime juice
8 ounces rice noodles
1 medium bok choy, trimmed and cut into 3-inch pieces, then cut sticks lengthwise
1 pound medium shrimp, peeled and deveined
Optional garnishes: Fresh cilantro, green onions, and red chilies
Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.In the same pot, Add garlic, bok choy, ginger and curry paste and sauté for 2 minutes to release the curry’s aromas.
Stir in the broth, coconut milk and water. Bring to a boil.
Stir in the lime juice. Add the shrimp and rice noodles to the pot and allow them to sit for a few minutes until softened. Serve immediately, topped with optional garnishes.