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For the Curry Broth: Heat oil in a saucepan over medium heat. Add ginger, garlic, and the white parts of the green onions. Cook for 1-2 minutes until fragrant.
Stir in tomato paste, red curry paste, fish sauce, cumin, turmeric, and coriander. Cook for 1 minute.
Pour in coconut milk and chicken broth. Bring to a simmer and let cook for 5-10 minutes.
Remove from heat and stir in lime juice.
For the Noodles: Cook ramen noodles according to package instructions.
For the Crispy Ground Beef: Season ground beef with salt, pepper, cumin, coriander, and turmeric. Heat a skillet over medium-high heat and add the beef. Cook, breaking it up with a wooden spoon, until browned and crispy, about 5-7 minutes. Deglaze the pan with a splash of soy sauce and fish sauce.
For the Bok Choy: Bring a small pot of salted water to a boil. Add bok choy and cook for 2-3 minutes until tender-crisp. Drain and set aside.
To Serve: Divide noodles among bowls. Ladle the curry broth over the noodles. Top with crispy ground beef, bok choy, green onion tops, chili oil, and sesame seeds.