How to make it

1.  

   In a large pot, heat the vegetable oil over medium heat. Add the Lee Kum Kee Minced Ginger and Lee Kum Kee Minced Garlic. Sauté for about 1-2 minutes until fragrant. Stir in the Lee Kum Kee Chiu Chow Style Chili Crisp Oil and red curry paste. Cook for another 1-2 minutes until well combined.

2. Pour in the coconut milk and chicken or vegetable broth. Stir well to combine. Add the Lee Kum Kee Panda Brand Cooking Soy Sauce, fish sauce (if using), and sugar. Bring to a gentle simmer and cook for about 10 minutes to allow the flavors to meld.
3. While the broth is simmering, cook the ramen noodles according to the package instructions. Drain and set aside.
4. Add the sliced mushrooms and red bell pepper to the broth. Cook for another 3-4 minutes until the vegetables are tender. Stir in the baby spinach and cook until wilted, about 1 minute. Squeeze in the juice of 1 lime and stir to combine. Taste and adjust seasoning if needed.
5. Divide the cooked ramen noodles into serving bowls. Ladle the spicy coconut curry broth and vegetables over the noodles. Top each bowl with halved boiled eggs, fresh cilantro, and green onions. Serve with lime wedges on the side and extra Lee Kum Kee Chiu Chow Style Chili Crisp Oil, if desired.