Ingredients:
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1 Can of full fat coconut milk
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4 ½ Cups of Sodium free vegetable broth
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2 tsp of fresh grated ginger root (freeze your whole ginger root and grate frozen peel and all)
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½ jar of red curry paste.
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1 cup sliced mushrooms (I love shitake here)
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2 eggs
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1 cup diced bok choy
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½ cup of chopped green onion
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1 cup TLC Crispy Tofu Cubes
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1 tbsp mct oil
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1 bundle of millet and brown rice ramen noodles
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1 tsp sea salt or to taste
Directions:
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Over medium high heat, add broth, coconut milk, ginger and coconut paste to your stock pot and whisk until well combined.
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Bring to a boil and add mushrooms and simmer over medium heat for 5 minutes.
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Crack both eggs into the broth and whisk until combined then add bok choy, ramen noodles, green onion and tofu cubes and simmer for 4 minutes.
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Remove from heat and add MCT oil and salt and serve immediately.
*Add as many vegetables as you like and rotate depending on season and what you have at home
Serves 4. Keep refrigerated up to 3 days.