Step 1

In a large pot over medium high heat, add the red curry paste, lemongrass, ginger, and garlic. Sauté for 2-3 minutes until fragrant.

Step 2

Add the coconut milk and vegetable broth and bring to a simmer.

Step 3

You can add in your vegetable add-ins at this point to cook along with the soup. If you're using red cabbage, I suggest topping that raw since you don't want to turn your ramen into a funky color :)

Step 4

Once the soup has been simmering for about 10 minutes, add in the fresh ramen and cook for an additional 3 minutes, tossing the ramen in the soup to coat the strands.

Step 5

Season with salt, to taste.

Step 6

Divide evenly amongst bowls and enjoy!