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Cook the ramen noodles according to package instructions. Drain the noodles and set it aside.
In a small pot, heat 1 tbsp of oil over medium high heat. Add minced garlic and chopped onion, and sauté until fragrant.
Add Thai red curry paste, and stir to mix with garlic and onion. Add less curry paste if you prefer milder spice level.
Pour in chicken broth and coconut milk, and add fish sauce and sugar. Use a spoon and spatula to stir to combine with the curry paste until smooth. Add kaffir lime leaves and bring the mixture to a simmer.
Add the cooked ramen noodles to the curry broth, stirring to combine.
Top with your choice of protein, Thai basil, Thai red chili, and fried shallots if desired. Then add a final squeeze of lime juice. Serve hot and enjoy!