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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.
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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.
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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.
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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.
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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.