Thai Coconut Curry Noodle Soup

This noodle soup is high in protein and low in carbs thank to the magic of shirataki noodles. If you are vegan or vegetarian, you can substitute the cod with tofu or leave it out completely for a lighter starter.

Serves 2-4

8oz raw cod, cut into 6-8 bite sized pieces

1 package Miracle Noodle (shirataki noodles), drained and rinsed in cold water

1 tablespoon coconut oil

2 medium carrots sliced

2 cloves garlic minced

1 teaspoon ginger minced

3 teaspoons red curry paste

32 ounce vegetable broth

1 teaspoon white miso paste

1 13.5 ounce can coconut milk

1 1/2 cups shiitake mushrooms

2 cups mung bean sprouts

2 tablespoons green onion

2 tablespoons fresh squeezed lime juice

2 tablespoons fresh cilantro chopped

Add 1 tbsp coconut oil to the a large pot. Add in carrots and cook for 3 minutes. Add in garlic and ginger and cook for an additional minute. Stir in curry paste, broth and miso. Bring to a boil and simmer for 10 minutes.

Stir in coconut milk, cod and mushrooms. Cook for 5 minutes until mushrooms are tender and cod. Add mung bean sprouts and cook for another 1-2 minutes. Then add in shirataki noodles, green onion, lime and cilantro. Stir to combine and serve immediately. Garnish each plate with additional cilantro, and serve with sriracha on the side.