Spicy Asian Noodle Soup

In a bowl, mix together the soy sauce, fish sauce, lime juice, tomato paste, sriracha, chili garlic past, brown sugar, and minced garlic; set aside. In a large pot, add the chicken broth and bring to a boil. Add rice noodles, cauliflower, carrot, kale and soy sauce mixture. Lower heat to medium and cook until carrots begin to soften (roughly 5-8 minutes).

Add napa cabbage and raw shrimp; cook until shrimp is pink (3-4 minutes). Add an extra 1 cup water if necessary. Garnish with cilantro. Consume with abandon (and try not to lick the bowl).