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!
Recipe by radish*rose at http://radishrose.net/2015/02/22/low-carb-shirataki-noodle-coconut-curry-soup/