Thai Coconut Curry Soup with LIVIVA Shirataki Noodles

Liviva’s authentic-tasting Thai coconut curry soup in under 30 minutes, made with the convenience of frozen vegetables (Sub in Fresh veggies when you have the time!). Perfect for busy weeknights without sacrificing taste!

Ingredients:
• 1 tbsp coconut oil
• 4 garlic cloves, minced
• 1 inch fresh ginger, grated
• 4 tbsp Thai red curry paste
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth (low sodium)
• 2 cups water
• 1 tbsp soy sauce
• 1 lime, juiced (plus wedges for serving
• 1 bouillon cube
•  1 bag frozen Thai stir-fry vegetable blend      
(Thai or Stir Fry mix such as mushrooms, bell peppers, baby corn, and broccoli)
• 12 oz firm tofu, diced (optional, or shredded rotisserie chicken for protein option)
• 1 handful fresh cilantro, for garnish
• 1 red chilli pepper, sliced (optional)
• 1 package Liviva Shirataki mushroom noodles, rinsed well!

Instructions:
- Sauté Aromatics: In a large pot, heat the coconut  oil over medium heat. Add the garlic and ginger, sautéing for 2  minutes until fragrant. Stirring constantly.

- Add Curry Paste: Stir in the red curry paste, stirring for 1-2 minutes to release its flavours.
Add Liquids and Bouillon: Pour in the coconut milk, vegetable broth, water, and add the bouillon cube. Stir well to combine and bring the mixture to a simmer.

- Add Vegetables and Tofu: Add the frozen Thai stir-fry vegetables and tofu (pan fry tofu for 5 mins ahead if preferred texture, or add in cooked chicken). 

- Prepare Noodles: Rinse the Shirataki noodles well and add them to the pot with vegetables and protein. Let the noodles heat through for 15 minutes. Simmer and stir well.

- Season and Finish: Add the lime juice and soy sauce, adjusting seasoning to taste (add more soy sauce for salt, lime for brightness, or curry paste for extra heat).

- Serve and Garnish: Ladle the soup into bowls, garnishing with fresh cilantro and sliced red chilli if desired.