2. When the broth boils, reduce heat to medium and add ketchup to broth. Then, in a frying pan, heat 2 tbsps. When oil is hot, add garlic. Mix for 10-20 minutes and add shrimp and chopped white onion. Sauté the shrimp for about 2 minutes. Place the cooked shrimp in a bowl, add eggs and crab paste and mix well. Slowly pour the shrimp mixture into the broth. Add tomatoes and turn the heat down to low. Let it cook like this for 10 minutes and then turn the heat up to high. Do not try to stir up the shrimp mixture or else it will not form nice chunky clusters. When the broth boils, it will mix everything up.  

3. Mean while, cook the noodle in a boiling water for 7-10 minutes or per directions on the package. When rice noodle is cooked, add a 1 tsps of oil, stir well so the noodle don't stick. Rinse noodle with cold water and drain well.

 4. When the broth returns to boil and shrimp paste float to surface, taste the broth to see if more salt and sugar are need. If needed, add more salt or sugar depending on your taste. Add the green onion pieces and 1/2 tsp of oil to broth and turn off heat. Cut the lime into wedges and set aside.