• Heat a large pot over medium-high heat. Once hot, add the ground chicken or turkey and cook for 3-4 minutes, breaking the meat clumps. Now cook undisturbed for 2-3 minutes until the bottom is crispy. Continue to cook until the meat is fully cooked about 5 more minutes.
• While the meat cooks, bring a pot of water to boil and cook the noodles as per the package instructions for soup. Just about al dente!
• Transfer the cooked ground meat to a plate. Drain off any excess fat, mine didn't have much. in that case add about one teaspoon oil to the same  pot if no fat remains from the meat. Once the oil has warmed, add the garlic, ginger and cook until fragrant, about 1 minute.
• Add the red curry paste and Madras curry powder and cook, stirring, until fragrant, 1 minute. Add the coconut milk, chicken stock, fish/soy sauce.

  Add mushrooms, bok choy, green onions, and salt and bring to a boil over high heat. Reduce the heat to medium and cook, stirring occasionally until the snap peas, bok choy are tender, 3 to 4 minutes. 

Serving Suggestion

• Divide the ramen noodles among 4 bowls. Ladle the curry soup over the noodles, making sure the veggies and meat are equally divided. Serve garnishes table side so each diner can top their soup.