First, grate the garlic and ginger, and tear the shiitakes into small pieces. Heat 1 tablespoon sesame oil in a large pot over medium heat, then cook the shiitakes until they start to brown. Sprinkle with 1 tablespoon sesame oil, season with salt and pepper, and cook until crispy, then remove from the pot.

1-Reduce the heat to low and add the remaining 1 tablespoon sesame oil, garlic, and ginger. Cook until fragrant, about 1 minute.

2-Deglaze the pot with 4 cups chicken or vegetable broth, stirring and scraping the bottom to release flavors. Bring to a boil.

3-Add ½ teaspoon ground turmeric, ½ teaspoon brown sugar, 2 tablespoons low sodium soy sauce, and 1 tablespoon fish sauce. Stir in 2 tablespoons Thai red curry paste and 1 tablespoon sambal oelek if using.

4-Pour in 1 can (14 oz/400 ml) full-fat unsweetened coconut milk and 1 tablespoon lime juice. Let the broth come to a boil.

5-Add 9 ounces instant ramen noodles and cook for 2 minutes. If you’re not serving right away, cook noodles separately to keep them from getting soggy.

6-Serve hot, topped with the crispy shiitakes, sesame seeds, chopped chives, chili oil, and 4 boiled eggs.