Thai Ramen Noodle Bowl with Chicken, Veggies, Basil and Peanuts

Ingredients

• 2 teaspoons peanut oil, roasted variety* or sesame oil
• 2 medium garlic cloves, peeled and minced
• 1 teaspoon fresh ginger, peeled and minced
• 1 teaspoon chile paste, (find in asian or health food stores)
• ½ cup red bell pepper, thinly sliced
• 1 cup coconut milk, not "lite"
• 5 tablespoons natural peanut butter
• 2 cups chicken stock, preferably home made
• 1 pinch tumeric
• 1 teaspoon pure cane sugar
• 2 blocks buckwheat ramen noodles*, about 5 ounces
• 1 ½ cups vegetables, such as carrots, snap peas and broccoli, sliced
• ¼ teaspoon sea salt, or to taste
• 2 teaspoons fresh lime juice
• ⅓ cup basil leaves, thinly sliced
• 1 ½ cup roasted chicken, thinly sliced (from a natural rotisserie chicken*)
• 1/4 cup roasted peanuts, coarsely chopped