Curry Ramen

This is super simple and you can make any change that you really need.
The original recipe used Shiitake mushrooms and snap peas. This is what I did, but seriously just do whatever you have and it will be good.

 1 Tbsp Oil
1/2-1 C Shredded Carrots
1 Bell Pepper, diced
1/2 C Peas
1-3 Tbsp Red Curry Paste (I used 1 and it wasn't spicy at all, good for the boys)
2 tsp curry powder
1/2 Tbsp Garlic, minced
1/4 tsp powdered ginger
4-6 C Chicken Broth (I did 4, just depends on how much broth you want or if you want more noodles)
3 Packages Ramen, seasoning packet not used (If you use more broth you could add more noodles)
1 (13.5 oz) Coconut Milk (I did not have this and used soy milk)
Juice of a Lime
Salt and Pepper

Optional Toppings:
Cilantro
Lime Wedges
Sliced Jalapenos

Heat oil in large pot over medium heat. Add your vegetables (whatever you choose will work) and some salt and pepper. Cook for about 3 minutes or until slightly tender. Stir occasionally. Add the curry paste, curry powder, garlic, and ginger. Stir and cook for 1 minute. Add the broth and coconut milk. Season it will salt and pepper. (This is when you can taste it and see if you want to add more curry paste to spice it up.) Add the Ramen noddles. Cook until they are soft. Squeeze the lime in the curry. Top with cilantro, lime wedges, or jalapeno. Add extra lime juice if you like.