Cook noodles/pasta according to package instructions. Once tender, rinse and set aside.

Meanwhile, heat oil in a large pot over medium heat. Once hot, add shallot and cook for 1-2 minutes to soften. Add ginger, garlic, curry paste, and red pepper flakes and sauté for 1 minute, until fragrant.

Add broth, coconut milk, and coconut aminos (or tamari), and bring to a simmer. Once simmering, add the cubed chicken (or tofu) and cook for 5 minutes. Make sure it

Add the bok choy (or broccoli or carrots) and mushrooms (or bell pepper/green beans) and cook for another 3-4 minutes until tender.

Once tender, add the snap peas (or corn) and cook for 1-2 minutes more or until your snap peas reach your desired texture

Taste the broth and adjust as needed, adding lime juice for brightness (we added 1 Tbsp or 15 ml), more coconut aminos or tamari for overall flavor/saltiness, or more red pepper flakes for heat.

To serve, divide noodles between serving bowls and ladle the soup over the top. Garnish with chopped mint or cilantro, roasted peanuts or cashews, or lime or lemon wedges (all optional).