Name: Asian Noodle Soup
Ingredients: 3 tablespoons olive oil or coconut oil (enough to coat the bottom of the pot); 1 teaspoon salt; 2 leeks (white and light green parts only, cleaned well and sliced); 1 red bell pepper (slivered); 15 large mushrooms (sliced); 2 cans (15 oz) full fat coconut milk; 6 cups broth (vegetable, chicken, or beef); 8 ounces fresh spinach or other greens (chopped); 1 bunch fresh cilantro (chopped); 1 lime (juiced); 1 package shirataki noodles (8-oz drained and rinsed); 6 (4 oz) salmon filets (seasoned and baked, or other protein of choice); 0 salt and pepper to taste; 0 hot sauce to taste

Asian Noodle Soup

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Course Meat, Fish & Seafood Dishes, Soups, Chilis & Stews

Servings 6 Servings

Ingredients

3 tablespoons olive oil or coconut oil enough to coat the bottom of the pot
1 teaspoon salt
2 leeks white and light green parts only, cleaned well and sliced
1 red bell pepper slivered
15 large mushrooms sliced
2 cans (15 oz) full fat coconut milk
6 cups broth vegetable, chicken, or beef
8 ounces fresh spinach or other greens chopped
1 bunch fresh cilantro chopped
1 lime juiced
1 package shirataki noodles 8-oz drained and rinsed
6 (4 oz) salmon filets seasoned and baked, or other protein of choice
salt and pepper to taste
hot sauce to taste

Instructions

Coat the bottom of a soup pot with oil. Add leeks, red pepper, mushrooms and salt and saute until vegetables are soft. Add coconut milk and broth. Bring to a boil, reduce heat and add greens, cilantro, and lime juice and heat until greens are just wilted. Place 1/4 cup of noodles and one samlon filet (or protien of choice: chicken, beef, shrimp, chickpeas, or tofu cubes will work) into individual bowls. Ladle soup on top and serve. Salt, pepper and hot sauce to taste. (Recipe♦140)

Asian Noodle Soup

Asian Noodle Soup

Ingredients

Instructions

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