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In a large pot over medium heat, whisk the red curry paste, yellow curry powder, sesame oil, garlic, and ginger and cook until fragrant, about 3 minutes.
Add the stock, coconut milk, white and light green parts of green onion (reserve the dark green parts for garnish), ramen noodles, mushrooms, lime juice, bok choy, and salt. Bring to a boil over high heat. Boil for 2 minutes.
Add the edamame and boil until noodles are cooked and the bok choy has softened, about 2 more minutes.
Divide the ramen into 4 bowls, garnish with remaining green onions, sesame seeds, and the six-minute eggs (if using).