Thai yellow curry noodle soup featuring shirataki noodles

https://i.redd.it/5inxmw3yi3a21.png Hi everyone! I recently discovered shirataki noodles, and was stoked to try them out. I saw a yellow curry soup recipe that uses curry powder, but I'm a huge fan of curry paste and thai food in general, so I decided to apply my thai cooking basics and came up with this recipe. We made this tonight and it turned out excellent! We kind of winged it, so I included a range on quantity of certain ingredients that I think describes about how much I added. This recipe is also very customizable, you could add whatever protein, vegetable, or noodle type you like. This recipe makes many more servings (I think about 6-8) than the one bag of shirataki noodles can account for. Get a few extra bags of noodles and put the soup base on top of them later! ​ **Ingredients:** 1 can yellow curry paste (I used Maesri, 114g) 1 bag shirataki noodle (or noodle of choice, kroger’s bags of shirataki noodles are 2 servings) 1 ~400 ml can coconut milk 2 ~400 ml cans vegetable broth 2 cloves garlic, minced 2-3 cored stalks lemon grass, smashed (how much is a matter of preference and how big your lemongrass cores are) 1-3 tablespoons minced ginger (preference) ½ chopped onion Vegetable mix of choice (I used red peppers and carrots) chopped in preferred quantities (1 carrot and half a red pepper for me) Protein of choice (I used a whole block diced extra firm tofu) A dash of fish sauce spoonful of sugar Chopped green onions and cilantro for garnish ​ **Directions:** Drain shirataki noodles and put into a strainer, rinse very well, and break up the noodles. Leave out in the strainer to drain while preparing soup. Prepare lemongrass by removing outer 3 to 4 layers of tough leaves to reveal inner soft core. Cut down about 1 inch from bottom and remove the tough leaves from top; cut core of lemongrass into ~1 inch chunks, and then bruise by hitting with butt of knife handle. Scoop fat out of coconut milk and melt in pot over medium heat (if there isn’t enough fat, use some vegetable oil). Once melted, sauté the whole can of yellow curry paste in the fat until curry oil begins separating out (will take a few minutes). Add garlic, ginger, and onion, and sauté in the curry paste until fragrant. Add rest of coconut milk and lemongrass. Mix well, then turn heat to high long enough to bring to a boil for a minute and mix well, then return to medium heat. (If you are using a raw meat, this is the appropriate time to add the cubed meat, and keep at medium-high until meat is cooked thoroughly. If using shrimp, cook by sautéing separately and adding at the end). Add vegetable broth to dilute soup to preferred thickness (one boxed container of broth was too much, I approximate that two small cans is better). Add vegetables and tofu (if using), and allow to simmer a few minutes more (not too long or the veggies will get mushy! I prefer the veggies to still have some crisp). Finish with some (a dash or two) of fish sauce and a spoonful of sugar to taste. Allow to simmer while preparing noodle bowls. Distribute noodles between bowls, and ladle soup on top of noodles. Top with cilantro and green onions (could also top with: shredded carrot, or a cream such as yogurt perhaps). submitted by /u/teenytinylion [link] [comments]