Heat the coconut oil in a large pot over medium-high heat. Add the onions and bell peppers and cook till they begin to soften, about 6-8 minutes.
Add the shiitake mushrooms and sesame oil and cook until soft, about 5 minutes. Add the garlic, ginger, red pepper flakes, cherry tomatoes and cook for 3 more minutes.
Add broth, chicken, coconut milk, curry paste, and tamari. Bring to a boil then reduce to a simmer for just a few minutes.
Remove from heat, add the bean sprouts and stir to combine. Taste and add salt as necessary.
Serve in bowls and garnish with cilantro and some hot sauce if you like an extra kick.