Coconut Curry Seafood Ramen

• 4 eggs
• 2 tablespoons of avocado oil by My Fabulous Food
• 4 cloves of garlic, chopped
• 1 tablespoon of ginger, grated
• 2 tablespoons of red curry paste
• 4 cups of vegetable or chicken broth
• 1 - 13.5 oz can of coconut milk
• 1 tablespoon of fish sauce
• 2 baby bok choys, halved lengthwise
• 1 pound of crab clusters
• 2 - 3 oz packets of ramen noodles
• 1 pound of shrimp, peeled and deveined with tails removed
• Sweet and Spicy Sriracha Lime Seasoning by My Fabulous Food, to taste

OPTIONAL GARNISH:

• Lime wedges
• Cilantro, chopped
• Green onion, chopped

DIRECTIONS:

1. Bring a pot of salted water to a boil.  Boil eggs for approximately 7-10 minutes.  Remove from heat and let cool.  Peel eggs, slice in half,  and set aside.  
2. Heat avocado oil over medium heat in a large pot.  Sauté the ginger and garlic until translucent - approximately 2 minutes.  Add curry paste into the pot, and continue to sauté for an additional minute.
3. Add the broth, coconut milk, and fish sauce to the pot.  Stir until combined.
4. Turn up the heat to medium high, and add the bok choy and crab to the pot.  Boil for approximately 5 minutes.
5. While the bok choy and crab are boiling, cook the ramen noodles according to the manufacturer's instructions in a separate pot.  Rinse in cool water and set aside.
6. Add the shrimp to the broth and boil for an additional 2-3 minutes or until the shrimp are fully cooked.
7. Add sweet and spicy sriracha lime seasoning  to taste to the broth.
8. Divide the broth, seafood, and bok choy into separate bowls.  Top each bowl with ramen noodles.  Garnish with egg slices, lime wedges, and chopped cilantro or green onions if desired.