Tofu shirataki noodles with red and yellow Thai curry sauce

Bring part of the coconut milk to a boil and saute the red and yellow curry paste in it, reducing until very thick and the coconut oil separates at the edges.

Add the rest of the coconut milk and some water (or chicken stock).

Add chopped tomatoes, turn down to a simmer and reduce about 10 minutes until thick and the tomatoes have dissolved.

Add the white fish cut into little pieces and let it break down to thicken the sauce.

Add sugar to cut the salt and a little fish sauce; season it strong, since it will be diluted by the noodles and vegetables.

Add kaffir lime leaves and cook about a minute more for the fish to break down.

Drain the shirataki noodles, rinse well, and blanch 30 seconds to heat; boil two to three minutes to reduce their smell.

Pour the sauce over the noodles and top with blanched long beans, bean sprouts, radish sprouts, Thai basil, pickled mustard greens and a medium-boiled egg, with a little red as a final garnish.