Thai Curry Soup with Tofu Shirataki

Delicious flavors of Thai curry made in a warm broth with crunchy bean sprouts and soft shirataki noodles.

  • Servings
  • Prep Time
    15 Min
  • Cook Time
    10 Min

Cooking Directions

  • Prepare noodles according to package instructions. Cut into manageable size and set aside.
  • Mash together garlic, ginger and curry paste in small bowl.
  • Heat coconut milk in large pot and add curry paste mixture. Stir until completely dissolved. Add broth, sugar, fish sauce, lime juice and kaffir lime leaves (if using). Simmer for 5 minutes. Add bean sprouts and noodles and cook an additional 3 minutes. Remove kaffir lime leaves. Garnish with cilantro and basil and serve.


  • 2 pkg. House Foods Smart Noodle or Tofu Shirataki Spaghetti
  • 4 cup low sodium chicken broth
  • ½ cup coconut milk
  • 2 Tbsp. green curry paste
  • 1 tsp. garlic, minced
  • 1 Tbsp. ginger, grated
  • 2 tsp. brown sugar
  • 1 Tbsp. fish sauce
  • Juice from ½ lime
  • ½ cup bean sprouts
  • Kaffir lime leaves (optional)
  • Fresh Thai basil and cilantro for garnish


Amount per serving
Calories 110
% Daily Value*
Fat 7g
Saturated Fat 5g
Cholesterol 0mg
Sodium 680mg
Carbohydrates 9g
Fiber 3g
Sugar 2g
Protein 4g

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