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In a large pot over medium high heat, add the red curry paste, lemongrass, ginger, and garlic. Sauté for 2-3 minutes until fragrant.
Add the coconut milk and vegetable broth and bring to a simmer.
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 :)
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.
Season with salt, to taste.
Divide evenly amongst bowls and enjoy!