Start by cutting the boneless, skinless chicken breasts into bite-sized pieces.
In a large pot over medium heat, add a splash of oil and sauté the grated ginger and minced garlic until fragrant, about 1 minute.
Pour in the low sodium chicken broth and coconut milk. Stir to combine, then bring to a gentle simmer.
Add the low sodium soy sauce, fish sauce, honey, creamy peanut butter, and Thai red curry paste to the pot. Whisk until smooth.
Add the chicken pieces to the pot and let them simmer for about 5-7 minutes, or until cooked through.
Stir in the sliced cremini mushrooms and chopped red bell peppers. Cook for an additional 3-4 minutes until tender but crisp.
Add the ramen noodles to the pot and cook according to package instructions, about 3-5 minutes.
Stir in the fresh baby spinach, lime juice, and chopped basil or cilantro just before serving.
Ladle into bowls and top with chopped peanuts and toasted sesame oil. Garnish with additional herbs.
