mango red curry ramen

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2 mangoes

3 tbsp red curry paste

1 can coconut milk

1 cup vegetable broth

½ tsp sea salt

½ tsp black pepper

1 lime

Cilantro, if desired Sriracha, if desired

2 packages ramen noodles

½ tbsp olive oil

½ onion

3 cloves garlic

1 tsp ginger

1 tsp red chili

½ block extra firm tofu

1 bell pepper

2 potatoes

Makes about 3 bowls.

Heat oil in a large pot and saute garlic, ginger, onion, and chili until onion and garlic are lightly brown. Cut tofu into bite-sized cubes. Add to pan, season with salt and pepper, and cook until golden brown on all sides. Add potatoes, bell peppers, vegetable broth, curry paste, and coconut milk. Season with salt and pepper. Cover and cook until potatoes are cooked throughout. Add mango and ramen noodles. Simmer until noodles are cooked. Serve with lime, cilantro, and sriracha if desired.