Heat 1 tablespoon of toasted sesame oil in a large pot over medium heat. Once the oil is shimmering, add torn shiitake mushrooms, cooking them until they turn brown and crispy—about 3–5 minutes. Remove the mushrooms and set them aside.

In the same pot, add the remaining tablespoon of sesame oil, followed by 4 grated garlic cloves and 1 tablespoon of freshly grated ginger. Sauté for about 1 minute, or until the garlic is fragrant and lightly golden.

Deglaze the pot by pouring in 4 cups of chicken broth, scraping up any browned bits at the bottom. Bring the broth to a boil.

Stir in ½ teaspoon of ground turmeric, ½ teaspoon of brown sugar, 2 tablespoons of soy sauce, 1 tablespoon of fish sauce (if using), 1 tablespoon of sambal oelek, and 2 tablespoons of Thai red curry paste. Mix thoroughly and let it bubble for about 2 minutes.

Pour in a can of 14 ounces of unsweetened coconut milk and 1 tablespoon of lime juice, stirring well to combine. Return the mixture to a boil.

Add 9 ounces of instant ramen noodles directly into the bubbling broth. Cook for 2 minutes, stirring gently.

Ladle your fragrant Spicy Coconut Curry Ramen into bowls, topping each with the reserved crispy shiitake mushrooms, a drizzle of chili oil, and a sprinkle of sesame seeds. Finish with chopped chives.