Recipes

Low Carb Thai Turkey Noodle Soup Recipe

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Atkins Low Carb Thai Turkey Noodle Soup
9.4g
Net Atkins Count TM
Prep Time: 25 Minutes
Style:Asian
Cook Time: 10 Minutes
Phase: Phase 3
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
38.9g

Protein

21.6g

Fat

5.3g

Fiber

398.5cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 1 Tbsp Olive Oil
  • 16 oz Ground Turkey
  • 0 1/2 cup Scallion, raw
  • 3 teaspoon(s) Thai Kitchen red curry paste
  • 1 1/2 teaspoon Ginger root, fresh gated
  • 1 1/2 tsp Garlic
  • 0 1/4 tsp Salt
  • 3 Tbsp Peanut Butter, natural creamy
  • 2 teaspoon(s) Lime juice, fresh (1 tsp= 5g)
  • 1 1/2 tbsp Vinegar - Natural Rice Vinegar (Nakano)
  • 1 1/2 Tbsp Tamari Soy Sauce
  • 0 1/2 teaspoon Sambal Oelek Ground Fresh Chili Paste
  • 4 teaspoon Seasoned Vegetable Base, Better Than Bouillon
  • 0 1/2 cup Carrots, raw, shredded
  • 2 cup zucchini noodles
  • 2 cup Broccoli, frozen, chopped, steamed
  • 5 cup Hot Water

DIRECTIONS

  1. 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.
  2. 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). 
  3. 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.
  4. Before eating, add boiling water to fill the jar, attach the lid and shake to mix and dissolve the soup base. Best enjoyed hot!

Cooking Tip

We suggest using thin zucchini noodles which will warm more quickly, and frozen broccoli which is already partially cooked.