Step 1

Prepare the ramen noodles al dente in accordance with package directions. Set aside.

Step 2

In a large stockpot, heat the sesame oil. When simmering, add the mushrooms and sauté until golden brown.

Step 3

Add the garlic and the fresh ginger. Sauté for 2-3 mins, being careful not to burn the garlic.

Step 4

Add the red curry paste and sauté for 1-2 mins, stirring constantly and allowing the paste to toast slightly.

Step 5

Add the vegetable broth, peanut butter and soy sauce/tamari. Simmer for 5-8 mins.

Step 6

Add the coconut milk, bell pepper and broccolini. Heat until hot, allowing the broccolini to become bright green.

Step 7

Add the noodles to serving bowls; spoon the broth over the noodles.

Step 8

Top with sliced scallions. Squeeze fresh lime juice over the broth and add sriracha for some additional spice.