Low Carb Easy Shrimp Curry Laska
How to Make It
Step 1
Preheat a medium-sized saucepan over medium-high heat. Add in the avocado oil. Then stir in both curry powders and cook until fragrant, about 30 seconds.
Step 2
Add in the coconut milk and use a whisk to break up any lumps.
Step 3
Then add in the chicken stock. Allow the mixture to simmer on low heat for 5-7 minutes.
Step 4
While the soup is simmering, prepare the noodles by draining them and microwaving them. Drain the noodles again after microwaving the noodles for 2 minutes.
Step 5
Prepare a small pot of boiling water and gently drop in the eggs. Boil for 8 minutes. Then drain the hot water, add ice and add cold water. Wait until the eggs are cold to peel them.
Step 6
Next, add in the shrimp and cook until pink. Add in the fish sauce and taste the soup adding more if necessary.
Step 7
Fill the bowls evenly with noodles, shrimp, and soup. Top with freshly washed bean sprouts, an egg (halved), and chopped cilantro.
Step 8
Add a squeeze of lime to the soup to taste.
Ingredients
- Avocado oil – 2 tbsp
- Thai Red Curry Paste – 2 tbsp
- Curry powder – 2 tbsp
- Coconut milk – 13.67 fl oz
- Chicken broth – 4 cup
- Raw Shrimp – 1 lb
- Fish sauce (nam pla or nuoc mam) – 1 tbsp
- Cilantro – 0.5 cup, chopped
- Bean sprouts – 1 cup
- Shirataki Noodle – 2 package
- Raw egg – 4 large