Make Broth: Bring a large dutch oven to a medium-high heat and melt butter. Add onion and garlic; move around pan until fragrant and softened. Add ginger and lemongrass; continue to move around for 30 seconds. Now add the chicken broth, coconut milk, peanut butter, curry paste, lime zest, lime juice, garlic chili sauce, fish sauce, sesame oil, salt, pepper, and basil. Bring it to a boil and then reduce to simmer; stirring occasionally. Taste and add additional salt or garlic chili sauce, as desired.

Cook Mushrooms: Meanwhile, bring a large cast iron skillet to a medium-high heat and add butter to melt. Add mushrooms and move around the hot pan until they are soft, but firm. Option to add more butter, if desired, and season with salt. Transfer to a plate and set aside.

Crispy Garlic Chili Beef: In the same cast iron skillet, bring back to a medium high heat and add the ground beef. Season with salt and pepper, break apart and move around the pan to fully brown. Drain excess grease and return to heat. Add the garlic chili sauce and ginger; stir to combine. Once fully cooked, transfer to a bowl and set aside.

Cook Noodles: Boil water in a saucepan and cook the ramen noodles to al dente, according to the package directions. Drain and set aside until ready to serve.

Serve: Divide noodles and broth into individual bowls. Top with mushrooms, crispy beef, fresh basil, soft boiled egg and any additional toppings you want. Enjoy!