In a large pot, heat 1 tbsp oil over medium heat. 

Sauté onion, garlic, ginger and lemongrass until fragrant and onions are translucent, about 3-4 minutes. Stir frequently to prevent burning.

Push the sautéed aromatics to one side of the pot. Add Thai red curry paste and curry powder to the space.

 Stir-fry the paste for 1-2 minutes until it darkens slightly and releases a rich aroma. This step helps to activate the essential oils in the spices.

Pour in the vegetable stock, stirring well to dissolve the curry paste. Add sliced shiitake mushrooms, coconut milk, 2 tbsp soy sauce, coconut sugar, lime juice and salt. Bring to a gentle boil, then reduce heat and simmer for 10 minutes to allow the flavours to meld.

Taste and adjust seasoning if needed.

While the broth simmers, bring a separate pot of water to boil. Cook ramen noodles according to package instructions until al dente. Drain and divide noodles among serving bowls. 

Blanch chopped bok choy in the same water for 1-2 minutes until just wilted but still bright green. Drain well.

cooked noodles in each bowl. Top with blanched bok choy and crispy tofu cubes.

Garnish with chopped spring onions, a sprinkle of toasted sesame seeds, a drizzle of sesame oil, and a small spoon of sambal oelek or sriracha, if desired, for extra heat. Serve piping hot.