Shirataki Noodle Recipes
| Shirataki and Chicken Curry Noodle Soup |
Recipe type: Soups
Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Ingredients
- 1 tablespoon vegetable oil
- 1 teaspoon minced garlic
- 2 tablespoons minced shallots
- 1 1/2 tablespoons Thai yellow curry paste
- 1/2 tablespoon curry powder
- 1/2teaspoon hot chili paste
- 2 -12.5 ounce cans unsweetened coconut milk
- 3 cups low sodium chicken stock
- 1 1/2 tablespoons fish sauce
- 1/2 pound cooked chicken, cut into bite size pieces
- 1 cup cooked sweet potatoes, cut into bite size pieces
- 1/4 cup fried shallots
- 1 1/2 cup bean sprouts, blanched
- 2 -8 ounce packages shirataki spaghetti or angel hair noodles
- 2/3 cup snow peas, halved diagonally then blanched
- 2/3 cup baby bok choy, cut into bite size pieces, blanched or spinach leaves,
- 1/4 cup red onions, sliced paper thin
- 1/4 cup green onions, cut into thin rings
- 3 tablespoons chopped cilantro
- 1 tablespoon dried chili flakes, optional
- 4 small lime wedges
Instructions
- Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
- Heat oil in a medium pot over moderate heat. Add garlic and shallots and stir until fragrant, about 20 seconds.
- Add curry paste, curry powder and chili paste and stir another minute.
- Add coconut milk, chicken stock, fish sauce, chicken and sweet potatoes and bring to a boil. Cook until chicken is done then reduce heat.
- Add half of the fried shallots and set aside.
- To serve, place bean sprouts on the bottom of each preheated soup bowls.
- Top with equal portions of noodles , snow peas, bok choy, red onions, green onions and cilantro.
- Ladle hot broth on top (make sure each bowl has chicken and sweet potatoes) and serve with chilies and lime on the side.
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