Begin by prepping your ingredients: grate the garlic and ginger, and tear the shiitake mushrooms into small pieces.
Heat 1 tablespoon of sesame oil in a large pot over medium heat. Add the shiitake mushrooms and cook until they start to brown, about 3-4 minutes. Drizzle with an additional tablespoon of sesame oil, season with salt and pepper, and cook until crispy. Remove the mushrooms from the pot and set them aside.
Lower the heat to medium-low. Add the remaining 1 tablespoon of sesame oil to the pot along with the grated garlic and ginger. Cook for about 1 minute until fragrant, stirring constantly to avoid burning.
Deglaze the pot by pouring in the chicken or vegetable broth, stirring with a wooden spoon to scrape up any browned bits from the bottom. Bring the broth to a boil.
Stir in the ground turmeric, brown sugar, soy sauce, fish sauce, red curry paste, and sambal (if using). Pour in the coconut milk and add the lime juice. Allow the broth to come to a gentle boil.
Once boiling, add the instant ramen noodles and cook for 2 minutes. If you’re not serving the ramen immediately, cook the noodles separately to prevent them from soaking up too much broth.
To serve, ladle the ramen into bowls and top with crispy shiitakes, a drizzle of chili oil, sesame seeds, and chopped chives. Finish each bowl with a soft-boiled egg.
Enjoy your Spicy Coconut Curry Ramen!