Thai Shrimp & Veggie Soup

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.

Course dinner, lunch, Soup

Cuisine Asian, Keto

Prep Time 15

Cook Time 20

Total Time 35

Servings 12 oz servings

Calories 216kcal

Author Brandy

Equipment

Large Stock Pot

Ingredients

1 tbsp Butter
8 oz Sliced Mushrooms White or portabella
3 inch Ginger Fresh & Julienned like little french fries.
1/2 Cup Sliced Celery
4 cups Bok Choy Chopped ( white & green parts)
1/2 cup Green Onion
1/2 cup frozen bell pepper pieces
4 Cups Chicken Broth
14 oz Coconut milk canned
1 tbsp Soy Sauce
1 tsp Fish Sauce
1 tsp garlic *to taste
1 tsp black pepper *optional to taste
1 pound Shrimp Peeled, de-veined & tail on
1/4 cup Lime Juice I used three limes.
Red pepper flakes *to taste

Optional

7 oz Shirataki Noodles AKA: Miracle Noodles

Instructions

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.

Notes

5 Net Carbs Per Generous 12 oz serving

Nutrition