Add chili crisp, gochugaru or gochujang, peanut butter, salt, and wakame seaweed to a pot over medium heat
Add the green onions, bok choy, and shrimp to the pot
Pour in the coconut milk and place the ramen brick on top
Add enough broth to cover the noodles
Cover and let cook until the noodles are tender and the shrimp is cooked through
Uncover and stir everything together so the broth turns creamy and coats the noodles
Finish with more green onions, chili oil, and a splash of rice vinegar or lime juice if desired
