Curried Thai Coconut Ramen with Shrimp

INGREDIENTS

1 tbsp

coconut oil

large yellow onion, chopped

garlic cloves, minced

inch knob of ginger, peeled and minced

2 13 ounce cans

full-fat coconut milk

2 1/2 tbsp

red curry paste

4 cups

stock (veggie or meat)

1 tbsp

rice wine vinegar

2 tbsp

tamari (or soy sauce)

1 tbsp

coconut sugar

1 tsp

sea salt

heads of bok choy, bottoms removed

1 lb

cooked + deveined shrimp

1/2

lime

1/2 tsp

chili powder

pack (4 sheets) of cooked ramen noodles*