• Bring a large stockpot of water to a boil. Cook noodles until just tender, about 2-3 minutes. Rinse under cold water and drain. Set aside.
• Pre-heat the oil in a large skillet over medium heat. 1 tbsp avocado oil
• Add the ginger paste and garlic paste and cook for 1 minute. 1 tbsp ginger paste 1 tbsp garlic paste
• Add 2 tbsp green curry paste and cook for 1 minute, until fragrant. If you're familiar with the brand and like heat, add in the full 3 tbsp. (*Note 3) 2-3 tbsp green curry paste
• Whisk in the coconut milk, chicken broth, soy sauce and fish sauce. Bring the mixture to a gentle boil. Cover and reduce heat to low. Let cook for 6-7 minutes. (1 (13.5 oz) can full-fat coconut milk) 4 cups chicken broth 1 tbsp soy sauce 1 tsp fish sauce
• Remove from the heat and stir in the juice from half of the lime and the chopped cilantro. Taste and adjust any seasoning, including extra curry paste, as needed. 1 large lime, divided ¼ cup chopped cilantro

ASSEMBLE THE BOWLS

• Divide the cooked noodles and broth into 2 serving bowls. Top with soft boiled egg, fried shallots, red chilies slices, and cilantro. Serve with extra slices of lime. (2 3½ oz package instant ramen noodles, seasoning packages saved for another time 1 soft-boiled egg, cut in half ½ cup fried shallots or onions 2 red chilies, thinly sliced 1 lime, cut into wedges chopped fresh cilantro, to taste)