Ingredients:

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• 1 Can of full fat coconut milk

• 4 ½  Cups of Sodium free vegetable broth

• 2 tsp of fresh grated ginger root (freeze your whole ginger root and grate frozen peel and all)

• ½ jar of red curry paste.  

• 1 cup sliced mushrooms (I love shitake here)

• 2 eggs

• 1 cup diced bok choy

• ½ cup of chopped green onion

• 1 cup TLC Crispy Tofu Cubes

• 1 tbsp mct oil

• 1 bundle of millet and brown rice ramen noodles

• 1 tsp sea salt or to taste

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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. 

• Bring to a boil and add mushrooms and simmer over medium heat for 5 minutes.

• 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. 

• 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.