Thai Style Tom Yum Soup

I miss having great spicy Thai soups but they all have a ton of coconut milk in them that I cant have. After a few tries this version is Lean & Green, Keto-Fabulous and so good...without the coconut milk!!! Give it a try.

2 servings Steps 5

ingredients

2 cups low fat chicken stock

1 cup water

½ pound cooked ground turkey

6 shiitaki mushrooms cut into quarters

3 green onions cut into 1-inch pieces

1 leek cut into 1-inch pieces

1 red pepper chopped

1-4 hot chilis (thai or jalapeno)*

1 pkg shirataki noodles

4-inch fresh ginger cut into matchsticks

1 handful of chopped coriander

2 limes juiced + ½ lime for garnish

directions

1. Grab a soup pot and add the chicken stock, water, ginger and lime juice and bring to a low boil.

2. Reduce to a simmer and add the cooked turkey, mushrooms, green onions, leeks, red pepper, chilis and coriander. Cover and let simmer for about 20 minutes.

3. Taste and add more lime juice and chilis to your taste

4. When the veggies are soft (but not mushy) ladle it over a bowl of the noodles.

5. Garnish with coriander and a lime wedge