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Coconut Curry Soup with Bok Choy and Shirataki Noodles

kept bylaerkin

1 tablespoon vegetable oil
2 tablespoons Thai red curry paste
1 tablespoon fresh grated ginger
2 inches lemongrass
2 cloves garlic, minced
1 cup bean sprouts or green beans
2 heads bok choy, bottom core removed
4 cups low-sodium vegetable broth
2 cups unsweetened reduced-fat coconut milk
1 package shirataki noodles (Japanese yam noodles)
Zest and juice from 1 lime
½ cup fresh cilantro, finely chopped
4 green onions, thinly sliced
Hot sauce or soy sauce, optional



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