Hot and sour soup with noodles and shrimp

Ingredients:

• 1 tbsp. unrefined coconut oil
• 3 tablespoons red curry paste
• 4 tsp fish sauce
• 2 tsp light brown sugar
• 3 cups lightly salted chicken broth
• 1 cup cherry tomatoes
• 2 bunches of small bok choy
• 1 cup fresh cilantro
• 340 g dry flat rice noodles
• 2 tablespoons freshly squeezed lime juice
• 350 g medium shrimp, peeled and deveined

Preparation:

1. Bring a large saucepan of salted water to a boil. Heat the coconut oil in a large saucepan over medium heat. Add the curry paste, fish sauce, and brown sugar and cook, stirring, until the mixture darkens and begins to stick to the pan, about 1 minute. Add the chicken broth and 3 cups of water. Bring to a boil, then reduce the heat and simmer for 5 minutes.
2. Meanwhile, halve the cherry tomatoes. Cut the bok choy into 2.5 cm pieces and chop half the cilantro. Add the rice noodles to a pot of boiling water and cook according to the package directions. Drain the noodles and divide them among bowls.
3. Add lime juice and salt to the broth mixture. Add the tomatoes and cook until softened, about 1 minute. Add the shrimp, bok choy, and chopped cilantro. Cook until the shrimp turn pink, 1 1/2 to 2 minutes. Ladle the soup into noodle bowls and garnish with the remaining cilantro.