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. Continue reading

thai-style curry mussels :: by radish*rose

thai-style curry coconut mussels with lime and spinach

Love Thai food?  Me too!  The combination of curry, coconut, and lime used in many Southeast Asian dishes is so addictive.  Thanks to Thai curry paste, which is readily available (I got mine from Whole Foods), you can recreate the flavors at home without too much fuss.  And one of the wonderful things about steaming mussels is that a delicious broth is created once the mussels open up and add their juices to the broth base. I like to serve this dish with jasmine rice because once you have finished the mussels, you can stir rice into the broth (which also has greens in it), and eat it like a soup.  And you’ll want to.  It’s so good! Continue reading