In a large pot, combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and curry paste. Place the pot over medium heat and whisk the ingredients together until well combined.

Add the boneless, skinless chicken breasts, cremini mushrooms, red bell peppers, ginger, and garlic to the pot. Allow the mixture to come to a gentle simmer.

Reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the chicken is fully cooked and the flavors have melded together. Stir occasionally.

While the soup simmers, you can prepare the ramen separately. Cook the ramen noodles in a large pot of boiling water according to the package instructions. Drain the noodles and set them aside.

Stir in the cooked and drained ramen noodles, lime juice, spinach, and basil or cilantro into the soup. Let the soup simmer for a few more minutes to blend the flavors and wilt the spinach.

Ladle the soup into bowls and top with peanuts and toasted sesame oil.

Preheat the oven to 425°F (218°C). Lightly grease 2 baking sheets.

In a bowl, combine the shredded chicken, yogurt, buffalo sauce, chives, parsley, dill, onion powder, garlic powder, and a pinch of salt. Stir in the cheeses.

To assemble, spoon 2 TBSP of filling onto each wrapper. Brush water around the edges of the wrapper, then roll up and place on the baking sheet. Brush each roll lightly with olive oil. Transfer to the oven and bake for 10-12 minutes, then flip and cook another 8-10 minutes more, or until the rolls are crisp.

Meanwhile, make the ranch. Combine all ingredients in a glass jar and shake or stir until creamy.

Serve the ramen with the egg rolls and ranch. Enjoy with a glass of cold coconut water.