In a large pot over medium heat, whisk the red curry paste, yellow curry powder, sesame oil, garlic and ginger until fragrant, about 3 minutes.
Add the stock, coconut milk, white and light green parts of green onion (reserve the dark green parts for garnish), ramen noodles, mushrooms, lime juice, bok choy and salt. Bring to a boil. Boil for 2 minutes.
Add the shelled edamame and boil for 2 minutes longer, until noodles are cooked.
Divide the ramen into 2-4 bowls, garnish with remaining scallion tops, sesame seeds and halved, six-minute eggs (if using).