1. Prepare all of the veggies first, as this recipe moves quickly!

2. Remove the tails from the shrimp. In a soup pot, over medium heat, add a bit of oil and fry the shrimp on both sides for 1 minute. Remove temporarily.

3. Add the onion, carrots, bell pepper, and 1 Tbsp of garlic. Fry until just starting to soften, about 2-3 mins.

4. Add the coconut milk, bone broth, water, curry paste, lemon grass, ginger, soy sauce, sugar, fish sauce, lime juice and bring to a light simmer.

5. Add the shrimp back in along with the uncooked ramen bricks. Simmer for around 4-5 minutes until the noodles are cooked. Remove from heat.

6. Garnish each bowl optionally with some chili oil and chopped cilantro.