Ingredients

The following ingredients have 3 Servings
  • 1 teaspoon flavorless oil
  • 1 tablespoon plus 1 teaspoon red curry paste
  • 1 cup coconut milk
  • 1 cup vegetable or chicken broth
  • 1 stalk lemongrass (trimmed, peeled, tender part smashed)
  • 1 piece ginger (about the size of a quarter, smashed)
  • 2 cups bok choy (cut into bite size pieces)
  • 1 pound shirataki noodles (rinsed and drained)
  • 1 cup silken tofu (cubed)
  • a dash of gluten-free soy sauce or fish sauce

Instruction

  • Heat oil in a small saucepan. Add curry paste and stir, cooking until fragrant, just a few minutes. Add coconut milk, broth, lemongrass, and ginger. Bring to a boil, then add bok choy. Cook for one minute. Then add shirataki noodles and tofu. Cook until warmed through. Add a little soy sauce or fish sauce if desired.