In a pot over medium heat, add olive oil (or coconut oil). Once hot, sauté the minced shallot, garlic, and ginger for about 2 minutes, stirring frequently until fragrant.

Stir in the red curry paste and cook for another 2 minutes, allowing the flavours to meld.

Pour in approximately 4 cups of broth and a can of coconut milk. Stir well and bring to a bubble. Let it simmer for 15-20 minutes to enhance the flavours.

While the broth is simmering, boil a separate pot of water and cook the ramen noodles until tender. Drain and set aside.

Add lime juice, soy sauce, fish sauce, and sugar to the broth. Stir to combine and adjust seasoning to your preference.

In bowls, place a portion of cooked ramen noodles and your choice of vegetables. You can either keep the vegetables raw or steam them separately. Ladle the hot coconut curry broth over the noodles and veggies. Option to add protein of your choice as well.

Top with crushed peanuts, sliced green onions, and fresh cilantro before serving.