Crockpot Coconut Curry Ramen
Serving size: 4-6
2 Tbsp olive oil
32oz beef broth
1 13.5oz can organic coconut milk
7oz rice or ramen noodles (½ of a 14 oz package)
2 cups chopped raw bok choy
½ cup chopped white onion
¼ cup chopped green onion
1 cup sliced carrots
2 cloves garlic (minced)
1 tsp fresh ginger root (minced) *NOTE: this is NOT powder. This is actual ginger.
1 cup sliced white mushrooms
1 Tbsp sesame oil
1 Tbsp liquid aminos or soy sauce
1 Tbsp better than beef bullion base
2 tsp cumin
½ tsp chili powder
½ tsp organic maple syrup
¼ tsp salt
¼ tsp pepper
Add olive oil to large stock pan and turn heat to medium-low.
Next, add minced garlic and saute ~ stirring frequently for 2 minutes or until tender.
To garlic and oil mixture, add: bok choy, white and green onion, carrots, and mushrooms, sesame oil, ginger, liquid aminos.
Saute over medium-low heat for ~5-7 minutes or until tender. Stir frequently.
Next, add beef broth, better than bullion beef base, coconut milk, cumin, chili powder, maple syrup, salt, and pepper to pot. Bring to boil, let boil for 1 minute, then reduce temperature back down to simmer.
Add noodles and simmer on low for 10 minutes.
Plug crockpot in and set to high.
Place all ingredients except noddles into crockpot and set timer to 4 hours.
After 4 hours, stir then add noodles.
Turn temperature to low for 30 minutes.
Make it a meal! This dish pairs great with our skinny crunchy Asian salad! You go girl! xo!
We want to see your yummy creations! After making this recipe be sure to snap a pic and check in with the community on social using @blossomingmommyandbaby #blossomingmommyandbaby #blossomingmommyandbabyfood xo! (PS- this is also a GREAT way to find other Moms in the BMAB community whipping up healthy creations just like you! ;)