Heat the coconut oil in a medium size soup pot. Add the garlic and ginger and saute for 30 seconds, then add the red curry paste. Continue cooking for about 1 minute, stirring continuously (some of the aromatics will stick to the bottom) and not letting the aromatics burn.
Pour in the coconut milk, then fill the coconut milk can with water (this is the 1 ¾ cups water mentioned in the ingredients), and add that to the pot as well. Stir well to dislodge from the bottom any stuck bits. Bring to a boil, and add the soy sauce, then taste and add the additional salt only if needed. Simmer gently while you prepare the noodles and veg.
While the soup cooks, soak or cook the rice noodles according to the package instructions. Drain well. If using bok choi, wash and cut in two lengthwise, then steam until tender. If using broccoli florets, you can either add them straight into the soup, or steam them separately until deep green, and they still retain a bite.
When the noodles and veggies are ready, add them all to the broth. Simmer for a couple minutes more, then remove from the heat. Serve immediately in bowls, and garnish it with cilantro leaves, thin slices of green onions, fresh sugar snap peas, black sesame.
