Thaw the shrimp in the refrigerator for a few hours. Drain well, place in a paper-lined bowl, and refrigerate while preparing the soup base.

In a blender or small food processor, combine garlic, turmeric, shallot, ginger, and coconut oil, blending until a paste forms.

Preheat a medium-large pot over medium heat. Add the paste and cook, stirring often, for 2-3 minutes until shallots are translucent (but not browned). Pour in the broth and bring to a boil.

Meanwhile, cook the noodles according to package instructions. Drain and rinse thoroughly with cold water. Divide evenly into 4 bowls.

Add bok choy leaves and shrimp to the boiling broth and cook until bok choy is tender and shrimp are hot (about 2-3 minutes). Taste and season with salt and pepper if needed.

Pour the soup over the noodles in the bowls and garnish with a lime wedge, chopped cilantro, and chili oil if you like.