Step 1: Cook the rice noodles according to package instructions, drain, and set aside in individual bowls to prevent them from becoming mushy in the pot.
Step 2: Heat the coconut oil in a large pot over medium heat. Add the shallots, garlic, and ginger, sautéing for 3-4 minutes until softened and aromatic.
Step 3: Add the red curry paste to the pot and cook for 2 minutes, stirring constantly to bloom the spices and incorporate them with the aromatics.
Step 4: Slowly pour in the coconut milk and broth while whisking to combine. Add the fish sauce and coconut sugar.
Step 5: Bring the mixture to a gentle simmer for 10 minutes. Add the bok choy during the last 3 minutes of simmering until just wilted.
Step 6: Stir in the fresh lime juice and remove from heat. Ladle the hot broth and vegetables over the prepared noodles in the bowls.
Step 7: Garnish with fresh cilantro and extra lime wedges before serving your hot curry coconut noodle soup.