Add the sliced chicken to a large bowl and season with ¼ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss it all together until the chicken is evenly coated and ready to sear.
Heat 1 tablespoon of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add the seasoned chicken in a single layer. Let it sear undisturbed for 2 minutes, then stir and cook for another 1–2 minutes until lightly golden and cooked through. Transfer the chicken to a separate bowl and set aside.
Add 1 tablespoon of oil to the same pot, then toss in the sliced red pepper, carrots, and the white parts of the green onions. Sauté for 2–3 minutes until they start to soften. Add the mushrooms and cook another 2 minutes. Stir in the minced garlic and ginger, cooking for about 1 minute until fragrant. Add the 3 tablespoons of Thai red curry paste and sauté for another minute to bloom the flavor.
Pour in 3 cups of chicken broth, 1 cup of heavy cream, 1 tablespoon of fish sauce, and 2 teaspoons of brown sugar. Stir well, then return the cooked chicken (and any juices) to the pot. Bring everything to a gentle simmer, letting the flavors start to meld together.
Once the mixture is simmering, add the ramen noodles straight into the pot. Use a wooden spoon to gently press the four ramen squares down into the broth until they’re fully submerged — they’ll soften as they cook, making it easier to stir. Cook for 10–12 minutes, stirring every few minutes, until the noodles are tender and have soaked up that creamy curry sauce.
Once the ramen is cooked, turn off the heat and squeeze in the lime juice. Add 1 cup of grated parmesan cheese and stir until it melts into the sauce, making it rich and velvety. Serve warm, topped with fresh cilantro and the sliced green onion tops for a bright, herby finish. Add edamame on top, if using (highly recommend!)
