In a medium pot, melt some coconut oil (or other neutral oil) over medium high heat and add your shallot, ginger, and garlic + some salt. Saute for a few minutes until the shallot has softened
To this, whisk in your curry paste and cook for about a minute, stirring often
Add your chicken stock, coconut milk, soy sauce, and sesame oil. Season with salt and bring to a simmer. When simmering, add your bok choy
Simmer for 10 minutes and then season to taste with salt
Meanwhile, in a separate pan, heat more oil over medium high heat. When hot, add your zoodles and cook for JUST a few minutes until they have just softened a bit. They cook very fast and you want them to be al dente, not soft. Season with a little bit of salt once they are done. Set aside
To assemble, add a pile of zoodles to your bowl, ladle your broth over top and finish it off with any toppings you choose to add!