Step 1

Heat the oil in a stock pot over medium heat. Add the garlic, ginger, turmeric & pepper. Cook down for 1 minute, stirring frequently. Add the red curry paste and mix in for 1 minute.

Step 2

Add the onion, jalapeño & bell peppers and toss until coated. Cook for 2-3 minutes, or until the veggies start to get tender. Pour in the broth, coconut milk & soy sauce. Bring to a boil, partially cover, lower the heat and simmer for 10-15 minutes.

Step 3

Add the lime juice and taste the broth. If it is too concentrated, you can add some more water. Bring the broth to a boil again and add the ramen noodles (see notes). Boil until the noodles are cooked through. Add the cilantro & sesame oil.

Step 4

Ladle the soup into bowls and serve.