Low-Carb Vegetable Laksa with Shirataki Noodles

by KetoDietApp.com

Step 1Cook the eggs by placing them in a saucepan and covering with cold water. Bring to a slow boil, remove from heat, cover and let sit for 8 minutes. Then add to an ice bath to cool. Prepare the ingredients.

Step 2To make the laksa, add curry paste to a large skillet over medium heat. Heat while stirring for about 10 seconds.

Step 3Add the chopped mushrooms, zucchini and carrots, and fry for two minutes, stirring frequently.

Step 4Add the coconut cream and stock, bring to the boil, lower heat and simmer for 5 minutes.

Step 5Meanwhile, prepare the noodles according to the packet directions. For best results, prepare the shirataki noodles by following these instructions (you can skip the pan-roasting and simply rinse and boil them).

Step 6After the laksa has been simmering for 5 minutes, add the noodles and snow peas, and chopped white parts of the spring onion. Cook for a further two minutes, and then remove from heat.

Step 7Peel the eggs, and cut them in half. Divide soup across four bowls, and serve topped with half an egg, coriander, the green spring onion slices and a wedge of lime.

Step 8Best served straight away, but can be refrigerated and reheated for up to three days.