In a small bowl, mix together the peanut butter and curry paste until well combined and set aside.
Heat a large pot over medium-high heat. Add coconut oil until melted. Immediately add the diced shallot and sauté for 1-2 minutes until the shallot begins to become translucent.
Add the diced chilli and ginger into the pot and combine for 1 minute. Add carrots and mushrooms (or any other veggie of choice). Sauté for 3-5 minutes.
Once the veggies start to become more tender, add the combined curry paste mixture. Mix thoroughly with veggies so that it is well distributed. Cook the paste mixture for 2 minutes.
Add the coconut milk and broth to the pan and bring to a simmer. Allow the soup to simmer for 5 minutes, stirring frequently.
Add the uncooked rice noodles to the pot and cook for 6-8 minutes until fully cooked.
Add the bok choy and the shrimp to the simmering pot. Cook for 2 minutes or until shrimp are cooked through and then remove from the heat.
Serve immediately and top with fresh squeezed lime, green onions and fresh cilantro.