Spicy Coconut Curry Ramen

4 cups vegetable broth, for a rich base

1 can (14 oz) coconut milk, creamy and smooth

2 tablespoons red curry paste, for bold spice

2 tablespoons soy sauce, savory and umami-packed

1 tablespoon brown sugar, to balance the heat

1 tablespoon fresh ginger, grated for zing

2 cloves garlic, minced for depth

1 tablespoon sesame oil, for nutty aroma

2 packs ramen noodles (discard the seasoning packets)

½ cup carrots, julienned for crunch

½ cup bell pepper, thinly sliced for a sweet touch

¼ cup green onions, chopped for garnish

Fresh cilantro, for garnish

Red chili flakes, to taste for heat

Lime wedges, for serving

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