To make Crockpot Chicken Red Curry Ramen, start by browning 1 lb of ground turkey in a pan with coconut oil and seasonings like soy sauce, turmeric, and curry powder. Transfer the turkey to a slow cooker, then add chopped onion, minced garlic, ginger, red curry paste, bone broth, and coconut milk. Cook on LOW for 4-6 hours or HIGH for 2-3 hours. Add julienned carrots and baby spinach, then stir in high-protein ramen noodles and cook for an additional 15-20 minutes until the noodles are soft. Serve topped with boiled eggs, cilantro, green onions, and lime.

Yes, you can make this Crockpot Chicken Red Curry Ramen gluten-free by using gluten-free soy sauce or tamari instead of regular soy sauce. Additionally, ensure that the ramen noodles you choose are gluten-free, as many traditional ramen noodles contain wheat.

If you want to substitute ground turkey in the Crockpot Chicken Red Curry Ramen, you can use ground chicken, ground beef, or even plant-based meat alternatives like lentils or crumbled tofu for a vegetarian option. Just keep in mind that cooking times may vary slightly depending on the protein you choose.

To store leftover Crockpot Chicken Red Curry Ramen, let it cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. If you want to keep it longer, consider freezing it in a freezer-safe container for up to 2-3 months. When reheating, add a little extra broth or water to loosen the noodles.

Crockpot Chicken Red Curry Ramen is a hearty meal on its own, but you can enhance your dining experience by serving it with a side of steamed vegetables, a fresh salad, or some crispy spring rolls. For a refreshing touch, consider pairing it with a cucumber salad dressed in rice vinegar.