These keto shrimp noodles have the perfect bounce and chew, thanks to the 1-2 punch that is sodium tripolyphosphate and Meat Glue TI. These ingredients create strong bonds that hold the noodle together and gives the perfect noodle chew. Serve with your favorite soup broth, or try it with our Thai coconut red curry soup recipe.
Difficulty
Intermediate
Ingredients
- 14 g (1 Tbsp) Coconut Oil
- 220 g (1 each) Onion, Sliced
- 6 g (2 cloves) Garlic, Smashed
- 28 g (4 in.) Ginger, Cut Into 1 inch Slices
- 60 g (2 each) Lemongrass Stalk, Sliced Down the Middle
- 20 g (2 T) Red Curry Paste
- 806 g (4 cups) Chicken or Vegetable Broth
- 180 g (2 cups) Coconut Cream
- 20g (1 ½ Tbsp) Xylitol
- 30 g (2 Tbsp) Fish Sauce
- 30g (2 Tbsp) lime juice
- Cilantro for Garnish
- 600g (3 cup) |Shrimp, Remove Shell and Heads
- 20g (3 ½ tsp) Canola Oil
- 6g (2 ¼ tsp) Transglutaminase TI
- 7.2g (2 ½ tsp) Sodium Tripolyphosphate
- Pinch of Salt
Equipment
- Medium Pot
- Wooden Spoon
- Cutting Board
- Knife
- Food Processor
- Pastry Bag
- Rubber Spatula
- Saute Pan
Timing
Active Time: 1 Hour
Total Time: 1 Hour
Yield
6 Servings
Nutrition
- Nutrition Facts (Whole batch):
- Calories: 2,696 kcals
- Total fat: 241.6g
- Total carbs: 51.6g
- Dietary fiber: 14.6g
- Sugar: 0.5g
- Protein: 136.5g
- 7% Carbs
- 19% Protein
- 74% Fat
- Nutrition Facts (Per Serving, 6 Servings):
- Calories: 449 kcals per Serving
- Fat: 40 g per Serving
- Net carbs: 6.1g per Serving
- Protein: 22.6g per Serving
- Shrimp Noodles (Per Batch):
- Calories: 603 kcals
- Total Fat: 25.3g
- Total Carbs: 5.3g
- Dietary Fiber: 0g
- Sugar: 0g
- Total Protein: 74.9g
- Shrimp Noodles (Per Serving):
- Calories: 100.5 kcals
- Fat: 4.2g
- Protein: 12.4g
- Net Carbs: 0.8g
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Create Soup Base
In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, ginger, lemongrass, and red curry paste and cook, stirring frequently, for 10 minutes, or until onions are translucent. Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.Strain out the aromatics (onion, garlic, ginger, and lemongrass) and discard. Add the coconut cream and sliced mushrooms to the stock and simmer for 15 minutes or until mushrooms are tender. Then add in sugar, fish sauce, and lime juice.Cover with a lid and keep soup warm while making the noodles.
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Create Noodle Base
In a saute pan fill with 3 inches of water and heat to 130°F.In a food processor add in shrimp, canola oil, transglutaminase TI, and sodium tripolyphosphate. Blend until smooth and transfer into a pastry bag.Cut a small opening at the end of the bag.
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Pipe Noodles and Serve
Once the water is heated squeeze the bag into the water to create “noodles”.Noodles can be any length but 10”-12” is recommended. Allow the noodles to cook in the water for 5 minutes.In a bowl place shrimp noodles and ladle thai coconut soup over the noodles. Garnish with cilantro and enjoy.
Summary
Recipe Name
Author Name 
Based on 2 Review(s)
Keto Shrimp Noodles
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 2 Review(s)