Low-Carb Vegetarian Ramen
This low-carb vegetarian ramen uses zucchini noodles, a spicy coconut milk broth, and a rainbow of fresh veggies for a warm, comforting meal.
- Servings: 4
Source: Bulletproof
Ingredients
- filtered water
- tablespoon sugar-free red curry paste, or chili-infused oil
- full-fat canned coconut milk
- tablespoons coconut oil
- purple cabbage, chopped
- large shredded rainbow carrots
- halved brussel sprouts, halved
- pastured eggs
- large zucchinis, spiralized
- teaspoon ground ginger
- teaspoon ground turmeric
- teaspoon garlic powder
- Himalayan salt and pepper to taste
- Optional: Fresh lime juice or cilantro to garnish