Need to get a healthy dinner on the table in 15 minutes? No problem! This soup is made with body-nourishing ingredients, including non-GMO, organic and gluten-free rice noodles, shrimp and broccoli. To make, you’ll throw everything into a pot and wait for the shrimp to cook—it’s that simple. Need a vegan or vegetarian version? Omit the shrimp and you got one!
Serves 4
Macros per serving: 269 calories | 10.7 g total fat | 16.9 g carbs | 0.6 g fiber | 27.5 g protein
Ingredients
1 Tbsp. coconut oil
1 Tbsp. grated fresh ginger
1 tsp. Redmond Garlic Salt
5 cups vegetable broth
1 pkg. Explore Cuisine Brown Rice Pad Thai Noodles
1 lb. shrimp, peeled and deveined
1 head broccoli, chopped into bite size pieces
1 Tbsp. coconut sugar or maple syrup
2 Tbsp. fresh lime juice
Red pepper flakes, to serve
2 green onion stalks, finely chopped, for garnish
Fresh cilantro and mint, for garnish
Directions
- In a large pot over medium-high heat, heat coconut oil. Add ginger and garlic salt and cook for 1 minute.
- Add remaining ingredients to pot except red pepper flakes, green onion and fresh herbs. Bring to boil and cook for 8 minutes. It’s done when shrimp is no longer translucent.
- To serve, sprinkle with red pepper flakes, green onion and fresh cilantro and mint.