Servings: 3 to 4 Servings
Yellow Curry Noodles with Tofu Shirataki
This yellow curry broth is a great soup base for any noodle soup dish. It's even better the next day because the herbs and spices have more time to develop their flavors.
Most of the prep time listed here is devoted to peeling and deveining the shrimp. You can cut the prep time by buying shrimp that is already cleaned or buy cooked shrimp. For more guidance on how to prepare the zucchini and lemongrass, read the cooking notes above (in the post).
Ingredients
Shrimp
- 1 pound (450g) large shrimp (21/25 count), peeled and deveined
- 1 tablespoon olive oil
- pinch of salt
Noodle Soup
- 2 8- ounce packages of House Foods Tofu Shirataki fettuccine shape
- 2 stalks of lemongrass
- 1 tablespoon vegetable or olive oil
- 1 tablespoon minced ginger, from about a 1-inch piece*
- 4 garlic cloves, minced
- 2 teaspoons yellow curry powder, mild spice
- 5 cups about 1.2 liters vegetable broth
- 3/4 cup (175ml) full-fat coconut milk (can sub with low-fat coconut milk)
- 1/2 teaspoon salt, add more if necessary
- 2 medium zucchini, spiralized
- 2 large carrots, peeled and julienned
Optional Garnish
- sliced scallions
- red pepper flakes
- black sesame seeds
Instructions
Cook Shrimp
- Heat a large pan with a tablespoon of olive oil over medium-high heat.
- Once the pan is hot, add the shrimp. Sprinkle a pinch of salt over the shrimp. Cook for about 3 to 4 minutes and flip the shrimp when the bottoms have turned orange. Cook the other side for another 3 to 4 minutes. The shrimp is cooked when you no longer see any grey spots on it. Dish up the shrimp and set aside.
Cook Noodles & Broth
- Drain and rinse the tofu shirataki noodles under cold water. Set aside.
- Peel the tough outer leaves of the lemongrass, about 2 to 4 layers. Cut off the dried leaves at the top (about 4 to 5 inches from the top) and the bottom (about 3/4 to 1 inch from the bottom). Slice the stalk of lemongrass into 3 sections. Using a mallet or the flat side of a tenderizer, smash the lemongrass so that it splits open. This helps release the flavors. Set lemongrass aside.
- Heat the a tablespoon of oil in a heavy-bottomed pot over medium heat. Add the ginger, garlic and yellow curry powder, and stir for about 30 seconds to a minute, until they become fragrant.
- Gradually pour in the vegetable broth. Add the bruised lemongrass stalks. Cover the pot with a lid, bring the heat up to medium-high, and bring the broth to a boil. This will take about 4 to 5 minutes.
- Once the broth has boiled, add the coconut milk and salt, and bring the broth back to boil again, uncovered.
- Reduce the heat to medium and add the tofu shirataki noodles and zucchini noodles and cook everything for about 3 to 4 minutes
- Turn off the heat and stir in the julienned carrots and shrimp. You can scoop out and discard the lemongrass stalks now or leave them inside the broth. Just make sure not to eat them. Taste the broth and adjust the seasonings to your liking.
- Serve the noodle soup in bowls and top with sliced scallions, red pepper flakes and black sesame seeds, if you like.
Notes
NUTRITION INFORMATION: 1/3 of the recipe: Calories: 380, Total Fat 24g, Saturated Fat: 12.2g, Sodium: 1473mg, Cholesterol: 190mg, Total Carbohydrate: 22g, Dietary Fiber: 6g, Sugar: 6g, Protein 25g
*I don't mind eating bits of ginger along with the noodles, which is why I minced it. If you prefer not to eat so much ginger, instead of mincing, slice the ginger. That way, the ginger will be easier for you to pick out.
I added the chopped up zucchini cores to the broth the same time that I added the noodles. By the way, if you don't have a spiralizer, you can make zucchini noodles with a julienne peeler or zucchini ribbons with a regular vegetable peeler.
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