Start by grating 2 garlic cloves and a piece of fresh ginger until they are finely minced. Tear 1 cup of shiitake mushrooms into bite-sized pieces for texture. Make sure to gather all your ingredients, such as chicken broth, coconut milk, and spices.

In a large pot, heat 1 tablespoon of toasted sesame oil over medium heat until shimmering. Add the torn shiitake mushrooms and sauté them for about 5–7 minutes until they are browned and crispy. Once done, remove them from the pot and set aside.

Using the same pot, add the remaining tablespoon of sesame oil and toss in the minced garlic and ginger. Cook them for about 1 minute, stirring continuously until fragrant.

Pour in 4 cups of chicken broth, making sure to scrape the bottom of the pot to release any flavorful bits stuck to it. Bring the mixture to a gentle boil over medium-high heat.

Once boiling, reduce the heat to medium and stir in 1 teaspoon of ground turmeric, 1 tablespoon of brown sugar, 2 tablespoons of low sodium soy sauce, 1 tablespoon of fish sauce, 2 tablespoons of Thai red curry paste, and 1 tablespoon of sambal oelek. Allow this mixture to simmer for about 2 minutes.

Next, gently stir in 1 can of unsweetened coconut milk and the juice of 1 lime, bringing it back to a gentle boil. Allow the creamy mixture to bubble for an additional 2 minutes.

Add 2 packs of instant ramen noodles directly into the boiling broth and cook for about 2–3 minutes or until the noodles are tender but not mushy.

Ladle the creamy ramen soup into bowls, and top each serving with your reserved crispy mushrooms, a sprinkle of sesame seeds, fresh chopped chives, and a drizzle of chili oil if desired.