Keto Mohinga Soup with Shirataki Noodles

Ingredients

• about 450 g Fish Fillets (white)
• 1 package Shirataki Noodles
• 1 medium Onion
• 3 cloves Garlic
• 1 tbsp Ginger
• 1 stalk Lemongrass
• 1/2 tsp Turmeric Powder
• 3 tbsp Fish Sauce
• 2 tbsp Lime Juice
• 1 tbsp Coconut Flour
• 1 tbsp Avocado Oil
• 1/4 cup Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 450 g white fish fillets into 2.54 cm bite-sized pieces.
2. 2Rinse the 1 package shirataki noodles thoroughly under cold water.
3. 3Finely chop the 1 medium onion, mince the 3 cloves garlic and 1 tbsp ginger, and lightly crush the 1 stalk lemongrass.
4. 4Heat the 1 tbsp avocado oil in a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the chopped onion, minced garlic, minced ginger, and crushed lemongrass stalk and cook, stirring occasionally, until softened, about 5-7 minutes.
5. 5Stir in the 1/2 tsp turmeric powder and cook for 1 minute until fragrant.
6. 6Add the 3 tbsp fish sauce and 6 cups of water to the pot. Bring the mixture to a rolling boil over high heat (204.4°C / 200°C).
7. 7Carefully add the 2.54 cm fish pieces to the boiling liquid. Reduce the heat to medium-low (148.9°C / 150°C) and simmer gently for 10-15 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature of the fish should reach 63°C.
8. 8Remove and discard the lemongrass stalk from the pot. Stir in the 1 tbsp coconut flour until fully incorporated to thicken the soup slightly.
9. 9Add the rinsed shirataki noodles and 2 tbsp lime juice to the pot. Stir gently and heat through for 1-2 minutes, ensuring the noodles are warmed.
10. 10Ladle the soup into bowls. Garnish generously with the 1/4 cup cilantro and serve immediately.

Substitutions

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