Sauté vegetables: Heat 2 tablespoons of neutral oil in a large pot over medium heat. Add sliced shiitake mushrooms, sautéing for 5 minutes until tender.

Add garlic and snap peas: Incorporate 1 cup of snap peas and 2 cloves of minced garlic, stirring well. Cook for an additional 2-3 minutes.

Mix in curry paste and powder: Stir in 2 tablespoons of red curry paste and 1 tablespoon of curry powder, cooking for 1-2 minutes.

Create the broth: Pour in 4 cups of vegetable broth and a can of full-fat coconut milk, stirring to combine. Simmer for about 5 minutes.

Cook the ramen noodles: Add dried ramen noodles and cook for 5-6 minutes, stirring occasionally.

Final touches: Stir in the juice of half a lime, along with salt and pepper to taste.

Serve and garnish: Ladle into bowls and garnish with fresh cilantro and lime wedges.