Red Curry Ramen

Ingredients

• 2 tablespoons coconut oil

• 2 tablespoons red or panang curry paste (Mae Ploy)

• 1 clove garlic

• 1 can coconut milk

• 3-4 large shrimp (optional)

• 1 quart broth or stock any variety

• 1/2 cup any variety radish (diakon or red) or waxy potato

• 1/2 cup mushroom (shitake or trumpet), trimmed, sliced

• 1/2 cup any green hard vegetable (broccoli, asparagus, snap peas)

• 1/2 cup red or yellow bell pepper, julienne

• 1 cup bok choy or kale

• Rice noodles of any variety (GF ramen, vermicelli, soba, etc)

• 1/2 cup cilantro and/or mint, chopped

• 3-4 green onions chopped

• 1 lime or lemon cut in half

Instructions

1. Crush and chop the garlic. Chop and trim all veggies.

2. In a stock pot or Instapot (saute setting) whisk together coconut oil and curry paste until smooth. Add coconut milk and chopped garlic. Bring to a simmer and cook shellfish for 3 minutes or until opaque. Strain out with a spider or sieve. Set aside.
   Add 4 cups of broth and bring to a simmer.
   Give veggies that need the most time a head start. Add hard/root veg to the broth (potato, radish), simmer 10min. Add fleshy veg next (asparagus, red bell, mushroom, broccoli), simmer 5 min. Add hardy leafy stuff next (bokchoy, chard, spin), turn heat off. Strain all vegetables with spider or sieve and set aside.
   Return broth to a simmer.

3. Add noodles to broth. Cook 3-5 minutes or to package instructions.
   Serve noodles with broth, top with veg and protein, along with cilantro and green onions. Finish with juice from a fresh lime and/or lemon.

4. Add in a few dashes of tamari, fish sauce for extra complexity