shirataki noodle coconut curry soup :: by radish*rose

low carb shirataki noodle coconut curry soup

Here’s a zingy, bright low-carb coconut curry noodle soup for a grey and cold winter day (we’ve been having a lot of those lately in New York!). Shirataki noodles are something of a miracle, aren’t they? Somehow they have no carbs and very few calories. You can find them in the refrigerated section of your supermarket – usually they are by the egg roll wrappers and tofu. I find they lend themselves very well to Asian-inspired dishes, but I’d avoid trying them with Italian – they have a slight oceanic tang. I’ve used tofu for protein in this version, but you could use anything you like – shrimp, chicken, thinly sliced beef, or fish. Just make sure it is already cooked.

I’ve adapted this from The Londoner. You already know I think she’s fabulous. I’ve added some lemony “roasted” and marinated red peppers – mostly because I had a pepper that needed a home, and it’s a great way to add even more color and flavor to the dish. For another adapted Londoner recipe, try cauliflower fried “rice” with shrimp, egg, and green onion.

low carb shirataki noodle coconut curry soup
Equipment: Large wok or saucepan.
  • 4 T. coconut or grapeseed oil, divided (1 T. for tofu + 1 T. for red peppers + 2 T. for soup)
  • 16 oz. firm tofu, cut into bite-sized cubes
  • Fine sea salt & freshly ground black pepper
  • 2 T. Thai curry paste (I used green, alternatively you could use red - whatever you have!)
  • 1 garlic clove, pressed
  • 1 tsp. chili flakes, or to taste
  • 1 red bell pepper, cored, seeded, and chopped
  • Zest & juice of one lemon
  • 1 piece fresh ginger, about the size of your thumb, peeled and minced
  • 2 T. soy sauce
  • 1 T. maple syrup or honey
  • 2 heads baby bok choy, sliced
  • 1 15-oz. can coconut milk
  • 2 c. boiling water
  • Shirataki noodles, spaghetti style, 1 package, drained and well rinsed
  • 1 T. white miso, whisked into 2 T. water
  • Optional: sliced green onions or chopped cilantro for garnish
  1. Make the tofu: Heat your large wok or saucepan over high heat with 1 T. oil. Once the oil is hot and shimmering, add your tofu, salt and pepper it, and stir once to coat with oil. Let the tofu cook in a single layer for 5 minutes. Turn the cubes to brown another side, about 3-5 minutes. Once the tofu is browned to your satisfaction, remove onto a dinner-sized plate.
  2. "Roast" your peppers: Place the lemon juice and zest, ginger, soy sauce, and maple syrup or honey in a bowl. Heat 1 T. oil in wok over high heat. Add your chopped red peppers and brown them until you can see a bit of char on them (this takes maybe 5-7 minutes). Remove the peppers and add to the bowl with the lemon/ginger mixture to marinate while you make the rest of the dish.
  3. Make the soup: Add 2 T. oil to the already-hot wok. Once it is hot, add the curry paste, garlic, and chili flakes. Saute gently for about 1 minute until fragrant, then add the sliced bok choy and browned tofu. Pour in coconut milk and 2 c. boiling water. Add the marinated red pepper with all its marinade. Bring all to a simmer, then add the shiritaki noodles and cook for 2 minutes. Remove from heat, and stir in the miso (keep in mind not to boil the miso). Top with sliced green onions or chopped cilantro for garnish. Enjoy!
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This is a radish*rose recipe adapted from the source(s) named above.  All images & content are copyright protected. All rights reserved. Please do not use my images without prior permission. If you want to republish a recipe, please credit radish*rose and link back to the recipe. 

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