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Season shrimp with Kosher salt and leave on the counter, while you prepare the soup.
Heat 2 tablespoons of coconut oil over medium heat in a medium-sized pot. When hot, add coconut flakes and stir to gently fry them. When they are browned, remove from the pot. Season with Kosher salt and a pinch of sugar.
Add the final tablespoon of coconut oil to the pot with the onions. Season with a pinch of Kosher salt and saute until the onions are softened and starting to brown, about 5-6 minutes. Add coconut milk, broth, the Sesame Miso sauce packets, orange marmalade, and 2 tablespoons of Mild Garlic Chili Crunch.
Zest one of the limes and add 1 teaspoon of lime zest to the pot. Juice enough of the limes until you have about 2 tablespoons of fresh lime juice, then stir into the pot. (Reserve the remaining limes for serving.)
Bring the soup to a simmer, then reduce heat to low and cook covered for 10 minutes. Uncover, then add in shrimp and let them simmer until cooked through, about 5 minutes more. Taste and adjust the final seasoning with more Kosher salt, then remove from heat.
Boil noodles in salted water for 3 minutes, then drain.
To serve, assemble a bowl with noodles, ladle in the soup, then top with chopped cilantro, toasted coconut flakes, the sesame seed packs, the remaining limes, and Mild Garlic Chili Crunch.