Prepare vegetables by chopping shallot, garlic and ginger fine. Chop baby bok choy and broccoli into bite size pieces. Set aside.

Heat 1 tbsp of oil in a saute pan. Saute shallot, garlic, and ginger until shallot is lightly golden.

Add Thai red curry paste and heat until aromatic and combined well.

Add coconut milk, agave syrup, tamari and Sriracha to the saute pan. Stir well to combine and simmer for 15 mins on low to medium heat. Then set aside.

Bring 4-6 quarts of water to a boil in a stock pot. Cook Udon for 3-4 minutes in boiling water. Drain and set aside.

Heat remaining 1 tbsp of oil in a saute pan. Add vegetables and saute 2-3 minutes. Add vegetables stock, cover and cook on med to high heat until vegetables are cooked as you prefer but still bright green, about 5-7 minutes.

Place cooked Udon and cooked vegetables in the curry sauce. Heat and combine until heated through.

Divide into serving bowls. Squeeze the juice of a wedge of lime over and garnish with chopped scallions and cilantro.