For the Beef:

• 1 (2 1/2- to 3-pound) chuck roast, fat trimmed, cut into 3-inch pieces
• 2 teaspoons kosher salt
• 1 tablespoon vegetable oil

For the Broth:

• 6 cups chicken stock
• 1 (12.5-ounce) can coconut milk, shaken
• 1 tablespoon red curry paste, plus more to taste
• 2 tablespoons fresh lime juice (from 1 lime)
• 1 tablespoon grated ginger
• 2 garlic cloves, grated
• 1 1/2 tablespoons soy sauce
• 1 1/2 tablespoons fish sauce
• 1 tablespoon brown sugar

For the Ramen:

• 3 heads baby bok choy, halved
• 4 ounces shiitake mushrooms, sliced
• 1/4 cup sliced green onions, plus more for serving
• 2 (4-ounce) packages dried ramen noodles
• 6 soft boiled eggs, halved, for serving
• Toasted sesame seeds, for serving