Vegan Khao Soi Inspired Ramen

0 Make the curry paste first. Peel and thinly slice the turmeric and ginger. 
1 Heat a medium non-stick skillet on medium. Add the turmeric and ginger to the dry skillet and toast for a minute. 
2 Add the shallots to the pan, and toast, reducing heat as needed until the shallots start to char a little on the outside. Turn off the heat. 
3 Add the turmeric, ginger, and shallots to a mortar and begin to smash with the pestle until the mixture is a little wet. 
4 Slice the chilies open and take out as many of the seeds as you can and then add the dried chilies, cardamom, coriander and salt to the mortar. Continue to smash and smooth out with the pestle until you have a fine paste. 
5 Heat about 1/2 cup of the coconut milk in a large soup pot on medium. Add the curry paste to the pot and stir into the coconut milk. Let the mixture simmer for a minute. 
6 Pour the rest of the coconut milk into the pot, as well as the water and broth. Whisk to combine everything. 
7 Add the soy sauces, vegan fish sauce and brow sugar to the pot. Whisk again. 
8 Bring to a simmer, reduce heat to a low simmer, and let simmer for about 10 minutes. Taste and adjust seasonings.
9 Add the ramen noodles, stirring until the blocks break up. Simmer for about 2 minutes. 
10 Serve immediately with any toppings you desire.