Low Carb Thai Turkey Noodle Soup
9.4g
Net Carbs
38.9g
Protein
21.6g
Fat
5.3g
Fiber
398
Calories
Cooking tip: We suggest using thin zucchini noodles which will warm more quickly, and frozen broccoli which is already partially cooked.
Ingredients:
- 2 teaspoon(s) Lime juice, fresh (1 tsp= 5g)
- 1 1/2 teaspoons Garlic
- 2 cups zucchini noodles
- 16 ounces Ground Turkey
- 3 teaspoon(s) Thai Kitchen red curry paste
- 1 1/2 tablespoons Tamari Soy Sauce
- 1/2 teaspoon Sambal Oelek Ground Fresh Chili Paste
- 1/2 cup Carrots, raw, shredded
- 5 cups Hot Water
- 1/4 teaspoon Salt
- 1 1/2 teaspoons Ginger root, fresh gated
- 2 cups Broccoli, frozen, chopped, steamed
- 1 tablespoon Olive Oil
- 1/2 cup Scallion, raw
- 4 teaspoons Seasoned Vegetable Base, Better Than Bouillon
- 3 tablespoons Peanut Butter, natural creamy
- 1 1/2 tablespoons Vinegar - Natural Rice Vinegar (Nakano)
Directions:
- In a 10-inch skillet, warm oil over medium heat. Add ground turkey and sauté, stirring with a spoon to gently break up until almost fully cooked, about 7 minutes. Add ¼ cup chopped white and light green portions of scallions, curry paste, 1 teaspoon ginger, 1 teaspoon minced or pressed garlic, and salt. Stir to combine and evenly distribute while continuing to sauté until turkey is fully cooked, about 3 more minutes. Remove from heat and set Thai turkey aside.
- In a small bowl, whisk together the peanut butter, lime juice, vinegar, tamari, chili paste, and remaining ginger (1/2 teaspoon) and garlic (1/2 teaspoon).
- In each of 4 16-ounce jars with tight fitting lids, layer 1 teaspoon Better Than Bouillon soup base, 2 tablespoons peanut sauce, packed ½ cup Thai turkey, 2 tablespoons shredded carrot, ½ cup zucchini noodles, ½ cup frozen broccoli, and 1 tablespoon chopped dark green portion of scallions. Store in the refrigerator for up to 4 days.
- Before eating, add boiling water to fill the jar, attach the lid and shake to mix and dissolve the soup base. Best enjoyed hot!
