In a pan, golden the garlic in the olive oil.

Add the red curry paste and continue cooking for 1 minute at medium heat. Stir continuously.

Add the coconut milk, the warm chicken stock, the sugar, and the salt. Cover and let simmer for 10 minutes.

Add the pepper, the green onions, the shrimp, and the bok choy (in this order). Let simmer another 10 minutes.

Add the soybean sprouts a few minutes before serving.