Keto Laksa with Shirataki Noodles

Ingredients

• 8 oz Shirataki noodles
• 2 cans Coconut milk
• 1 lb Shrimp
• 4 tbsp Laksa paste
• 1 cup Bean sprouts
• 1 cup Green beans
• 1 block Tofu
• 2 Lime

Instructions

1. 1Place a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the 4 tbsp of laksa paste and stir constantly for 1 minute until fragrant.
2. 2Pour in the 2 cans of coconut milk. Stir to combine with the laksa paste and bring the mixture to a gentle simmer, about 5 minutes. Do not let it boil.
3. 3Add the 1 lb of shrimp and the 1 block of tofu to the simmering coconut milk mixture. Cook for 3-5 minutes, or until the shrimp turn pink and opaque and reach an internal temperature of 145°F (63°C).
4. 4Stir in the 8 oz of shirataki noodles, 1 cup of bean sprouts, and 1 cup of green beans. Continue to simmer for another 2-3 minutes, until the noodles are heated through and the vegetables are slightly tender-crisp.
5. 5Remove the pot from the heat. Squeeze the juice from the 2 limes into the laksa and stir gently.
6. 6Ladle the Keto Laksa into bowls. Serve hot.

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