Boil the ramen noodles or whatever type of noodle you're using, according to package directions. Drain & set aside.

In a large heavy bottomed pan, heat 2 tbsp of oil over medium high heat. Once the oil is hot, add scallions and shallots. Stir for about 2 minutes until the scallion whites and shallots are soft.

Add the green curry paste, continue to stir for one more minute and then add the garlic and ginger. Stir for about 2-3 minutes until garlic is fragrant but not browned (reduce heat if you need to).

Next, add the coconut milk, stir well to combine and once everything is heated through, transfer the contents of the pot to a high speed blender. Do this very carefully as the liquid will be hot. To the blender, add the green chilis, ½ cup of the kale, and cilantro. Blend carefully until you have a super smooth sauce.

Pour the contents of the blender back into the pot, add 2 cups of vegetable broth, brown sugar, white sugar, soy sauce, rice wine vinegar and put the stove back on medium low heat so it comes to a slow simmer.

After it reaches a slow simmer, add in the noodles, remaining kale, lime juice, rest of the scallions and stir well to combine.

Taste the broth! It should be sweet, spicy, and salty! Adjust the seasoning as needed.

Lastly, as a garnish you can drizzle chili oil, chili crisp or chili onion crisp for extra depth of flavor and spice.