Low-Carb Tom Kha Noodle Bowls

Step 1Using the back of a knife, lightly smash lemongrass and ginger. Cut the lemongrass into 10 cm/ 4” pieces.

Step 2Place the lemongrass, ginger, lime leaves, and broth in a large pot and bring to a boil. Once boiling reduce heat to a simmer for 10 minutes. Strain out the solids.

Step 3Add chicken and mushrooms, simmer for 25 minutes then add in coconut milk, fish sauce, and erythritol.

Step 4Divide prepared noodles between 4 bowls and ladle the soup over the top. You can follow this guide to prepare the shirataki noodles but you can leave out the dry cooking on a pan because that is recommended for stir-fries.

Step 5Serve with fresh chiles or chili oil, cilantro, and lime wedges. Eat warm or let it cool down and store for up to 4 days.