In a large saucepan or dutch oven, heat the oil over medium heat. Add the bell peppers and cook until softened, about 5-10 minutes.
Add the zucchini and stir to coat with oil. Sprinkle with the salt and let cook until the zucchini is slightly golden-brown, 2-3 minutes.
Add the red curry paste and stir to coat the vegetables. Add the garlic and ginger and cook until fragrant, about 30 seconds, stirring so it doesn’t burn.
Pour in the chicken broth and add the ramen noodles (I usually break mine up so they are easier for my children to eat) and chicken. Bring to a simmer and cook until the noodles are soft and the chicken is mostly cooked through, about 5 minutes.
Stir in the coconut milk and bring to a simmer, then remove from heat, stir in lime juice and salt to taste. Garnish with cilantro if desired, and serve immediately.