Yellow Curry Noodles with Tofu Shirataki

Heat a large pan with a tablespoon of olive oil over medium-high heat.

Once the pan is hot, add the shrimp. Sprinkle a pinch of salt over the shrimp. Cook for about 3 to 4 minutes and flip the shrimp when the bottoms have turned orange. Cook the other side for another 3 to 4 minutes. The shrimp is cooked when you no longer see any grey spots on it. Dish up the shrimp and set aside.

Drain and rinse the Tofu Shirataki noodles under cold water. Set aside.

Peel the tough outer leaves of the lemongrass, about 2 to 4 layers. Cut off the dried leaves at the top (about 4 to 5 inches from the top) and the bottom (about 3/4 to 1 inch from the bottom). Slice the stalk of lemongrass into 3 sections. Using a mallet or the flat side of a tenderizer, smash the lemongrass so that it splits open. This helps release the flavors. Set lemongrass aside.

Heat the a tablespoon of oil in a heavy-bottomed pot over medium heat. Add the ginger, garlic and yellow curry powder, and stir for about 30 seconds to a minute, until they become fragrant.

Gradually pour in the vegetable broth. Add the bruised lemongrass stalks. Cover the pot with a lid, bring the heat up to medium-high, and bring the broth to a boil. This will take about 4 to 5 minutes.

Once the broth has boiled, add the coconut milk and salt, and bring the broth back to boil again, uncovered.

Reduce the heat to medium and add the Tofu Shirataki noodles and zucchini noodles and cook everything for about 3 to 4 minutes

Turn off the heat and stir in the julienned carrots and shrimp. You can scoop out and discard the lemongrass stalks now or leave them inside the broth. Just make sure not to eat them. Taste the broth and adjust the seasonings to your liking.

Serve the noodle soup in bowls and top with sliced scallions, red pepper flakes and black sesame seeds, if you like.