Keto Asam Laksa Soup with Shirataki Noodles

Ingredients

• 4 packs Shirataki noodles
• 1 lb Mackerel fillets
• 3 tbsp Tamarind paste
• 2 tbsp Fish sauce
• 1 medium Red onion
• 2 tbsp Ginger
• 2 stalks Lemongrass
• 2 small Chili peppers
• 1/4 cup Mint leaves
• 1/2 medium Cucumber

Instructions

1. 1Thoroughly rinse the 4 packs of shirataki noodles under cold water, then drain them very well to remove any liquid.
2. 2Place the 1 lb of mackerel fillets in a medium saucepan with enough water to cover. Bring to a boil over medium-high heat (325°F/163°C), then reduce heat to low (200°F/93°C) and simmer for 8-10 minutes, or until the fish flakes easily with a fork. Carefully remove the mackerel from the water, let it cool slightly, and then flake the fish into bite-sized pieces, discarding any bones or skin. Set the flaked fish aside.
3. 3In a large heavy-bottomed pot, combine 8 cups of water (or enough to generously cover the ingredients), the 3 tbsp of tamarind paste, and the 2 tbsp of fish sauce.
4. 4Thinly slice the 1 medium red onion. Finely mince the 2 tbsp of ginger. Trim the tough outer layers from the 2 stalks of lemongrass, then slice them thinly. Finely chop the 2 small chili peppers (remove seeds if you prefer less heat). Add the sliced red onion, minced ginger, sliced lemongrass, and chopped chili peppers to the pot.
5. 5Bring the contents of the pot to a rolling boil over high heat (400°F/204°C), then immediately reduce the heat to low (175°F/79°C) and let it simmer gently for 20 minutes, allowing the flavors to meld. The liquid should be fragrant and slightly colored.
6. 6Carefully strain the soup through a fine-mesh sieve set over a clean pot or heatproof bowl, pressing gently on the solids to extract as much liquid as possible. Discard the solids. Return the strained soup to the pot.
7. 7Add the reserved flaked mackerel to the strained soup. Heat the soup gently over medium-low heat (250°F/121°C) for 5 minutes, just until the fish is warmed through. Do not boil.
8. 8Divide the rinsed and drained shirataki noodles among 4 serving bowls. Ladle the hot asam laksa soup with the flaked mackerel over the noodles. Garnish each bowl with fresh mint leaves and thin slices of the 1/2 medium cucumber.

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