See notes for cooking chicken and ramen noodles separately.
In a large soup pot over medium heat, add 1 tablespoonful of the olive oil and stir to coat the pan.
Add the mushrooms and stir quickly so that each one gets a little oil. Continue to cook, stirring, until the mushrooms lose a little of their volume and are slightly shiny, about 3 minutes. Remove to a small bowl for use as a garnish later.
Add the remaining tablespoonful of oil and the red bell peppers to the pan and saute until they have obtained a thin coating of oil and are just starting to tenderize, about 3 minutes.
Stir in the garlic and ginger and stir for a minute more.
Add the red curry paste and stir to coat the vegetables.
Pour in the broth, coconut milk, coconut aminos (or tamari), coconut sugar, almond butter and spinach.
Bring to a low boil over medium heat, reduce the heat to medium-low and simmer 10 minutes or until the peppers are cooked through and tender.
Stir in the cooked noodles, cilantro and lime juice.
Ladle the soup into bowls and top with protein of choice for each eater.
Garnish with chopped almonds, sesame seeds and lime wedges. Enjoy!