Creamy Coconut Curry Ramen {Gluten-free}
Ingredients
- 1 lb ground pork
- Salt and pepper to taste
- 3 tbsp coconut aminos divided
- 1 tbsp coconut oil
- ½ onion diced
- 3 cloves garlic minced
- 1 thumb ginger grated
- 1 head baby bok choy chopped
- 4 oz shitake mushrooms sliced
- 1 cup sugar snap peas
- 3 ½ cups chicken broth
- 1 ½ cups coconut milk
- 1-2 tbsp curry paste see notes for AIP
- 1 tsp turmeric powder
- 2 bricks gluten-free ramen
- Juice of one lime
- 2 tbsp green onion chopped
Instructions
- Using a large dutch oven over medium heat, add the ground pork. Season with salt and pepper and crumble until fully cooked. Add 1 tbsp coconut aminos and stir to combine. Set aside and drain the excess fat.
- Add the coconut oil to the pot and saute the onion, garlic, and ginger for 3-4 minutes. Add the bok choy, snap peas, and mushrooms and saute for another 3 minutes or until lightly tender.
- Add the ground pork back to the pot and pour in the broth, coconut milk, 2 tbsp coconut aminos, curry paste, turmeric, and salt and pepper. Stir and bring to a boil and reduce to a high simmer.
- Add the ramen to the broth and allow to simmer for 2-3 minutes. Use tongs to separate the ramen and stir.
- Once the ramen is cooked through, turn off the heat. Serve topped with lime juice and green onion.
Notes
All nutrition facts are estimated and will vary.
To make AIP:
- Use sweet potato glass noodles or zucchini noodles instead of ramen.
- Omit the curry paste. This basically makes it a turmeric "curry" ramen instead, but I have it this way instead and it's delicious.
Nutrition
Serving: 1g | Calories: 678kcal | Carbohydrates: 39.8g | Protein: 28.1g | Fat: 47g | Fiber: 3g