01Heat a large pan with a tablespoon of olive oil.

02Add shrimp and sprinkle a pinch of salt over the shrimp.

03Cook for about 3 to 4 minutes and flip the shrimp when the bottoms have cooked.

04When shrimp have cooked, remove from pan and set aside.

01Prepare shirataki according to package instructions. Pat dry and set aside.

02Peel the tough outer leaves of the lemongrass, about 2 to 4 layers.

03Slice the stalk of lemongrass into 3 sections. Using a tenderizer, smash the lemongrass so that it splits open. [This helps release the flavors.]

04Set lemongrass aside.

05Heat a tablespoon of oil in a heavy-bottomed pot over medium heat.

06Add the ginger, garlic and yellow curry powder, and stir for about 45 seconds or until they become fragrant.

07Gradually pour in the vegetable broth.

08Add the bruised lemongrass stalks.

09Cover the pot with a lid, bring the heat up to medium-high, and bring the broth to a boil.

10Once the broth has boiled, add the coconut milk and salt, and bring to a boil – uncovered.

11Reduce the heat to medium and add the shirataki noodles and zucchini.

12Turn off the heat and stir in the julienned carrots and tofu.

13Taste the broth and adjust the seasonings to your liking.

14Serve the soup in bowls, topped with sliced scallions and red pepper flakes.