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)
 
salt and pepper to taste
 
hot sauce to taste
Yields:
Servings

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.  (Recipeā™¦140)

Dietary Preferences: