Bring 4 cups of water to a boil in a pot.

Add ramen noodles and seasoning packet from one package to the boiling water.

Cook for 3 minutes, or until noodles are tender.

Reserve 1/2 cup of the cooking liquid.

Drain the remaining water and set the noodles aside.

In the same pot, combine the reserved ramen liquid, thai green chili paste, soymilk, and lime juice.

Whisk the ingredients together thoroughly.

Add the cornstarch to the mixture and whisk again to ensure it's fully incorporated.

Bring the mixture to a boil briefly, stirring constantly.

Reduce the heat to low and continue whisking until the sauce begins to thicken to your desired consistency.

Pour the thickened curry sauce over the cooked ramen noodles.

Garnish with cilantro sprigs and chopped peanuts (optional).