In a large soup pot, combine 4 cups low sodium chicken broth, 1 can (14 ounce) coconut milk, 1/4 cup low sodium soy sauce, 2 tablespoons fish sauce, 2 tablespoons honey, 1/3 cup creamy peanut butter, and 1/4 cup Thai red curry paste. Whisk until the peanut butter and curry paste are fully incorporated and the mixture is smooth.

Add 3/4 pound boneless, skinless chicken breasts, 8 ounces cremini mushrooms (sliced), 2 red bell peppers (chopped), 1 inch fresh ginger (grated), and 1 clove garlic (minced or grated). Bring to a simmer over medium heat.

Reduce heat to medium-low, partially cover, and simmer until the chicken is cooked through and shreds easily, about 12–15 minutes.

Remove the chicken to a cutting board and shred with two forks; return the shredded chicken to the pot.

Increase heat to medium-high to bring the soup to a gentle boil. Add 2–4 squares ramen noodles (break into pieces if you like), the juice of 1 lime, 3 cups fresh baby spinach, and 1/3 cup fresh basil or cilantro (roughly chopped). Cook, stirring occasionally, until the noodles are soft and the spinach is wilted, about 3–5 minutes.

Taste and adjust seasoning if needed. Ladle the soup into bowls and top with chopped peanuts, a drizzle of toasted sesame oil, and additional basil or cilantro for serving.