This soup is a healthy weeknight dinner that comes together in minutes. The complex layers of flavor let the goodness of the veggies shine through while tasting like you spent hours in the kitchen. It's packed with healthy fiber and is about as nutritionally balanced for the Keto Diet as you can get. This soup is one of those dishes that you are sure to make again and again.
3inchGingerFresh & Julienned like little french fries.
4cupsBok ChoyChopped ( white & green parts)
½cupfrozen bell pepper pieces
14ozCoconut milk canned
1teaspoonblack pepper*optional to taste
1poundShrimpPeeled, de-veined & tail on
¼cupLime JuiceI used three limes.
Red pepper flakes*to taste
7ozShirataki NoodlesAKA: Miracle Noodles
If you are using the Shirataki Noodles, Rincs them really well and set aside to mix in at the end of the cooking time.
In a large stock pot saute the ginger and celery for 2-3 minutes while you chop the bok choy.
Add peppers, onions and mushrooms while continuing to saute.
Add the bok choy and continue sauteing.
Once the mushrooms begin to darken add the chicken broth, fish sauce, garlic, pepper, soy sauce and coconut milk.
Bring to simmering.
Add the shrimp and push them under the liquid to simmer for about three minutes or until pink and veggies are cooked but still a bit crisp.
Turn off heat and add lime juice.
Serve with red pepper flakes ( so everyone can add their own level of spice) and cilantro if desired.
5 Net Carbs Per Generous 12 oz serving
Serving: 112 oz bowl | Calories: 216kcal | Carbohydrates: 8g | Protein: 16g | Fat: 15g | Sodium: 1106mg | Fiber: 3g | Net Carbs: 5g | Fat Ratio per Serving: 62.5% | Protein Ratio per Serving: 29.63% | Carb Ratio per Serving: 9.26%
Thai Shrimp & Veggie Soup https://castleinthemountains.com/spicy-thai-shrimp-veggie-soup/ May 22, 2021