Recipe makes 2 servings
Ingredients:
8 oz (226 g) ground turkey
1 Tbsp (15 ml) olive oil or avocado oil
1 cup (240 ml) full-fat coconut milk
2 cups (480 ml) chicken broth
4 cups (120 g) fresh spinach
1 package shirataki glass-style noodles (7–8 oz / 200–225 g)
1 small onion, diced
2 garlic cloves, minced
1 tsp ginger, grated
1 Tbsp chilli flakes
1 Tbsp coconut aminos
1 tsp lime juice
1–2 tsp monk fruit sweetener
1 egg, hard-boiled and halved
Instructions:
Heat the oil in a large saucepan or wok over medium heat.
Add the ground turkey and cook until browned, breaking it apart with a spoon.
Stir in the onion, garlic, and ginger. Cook for about 2–3 minutes until fragrant.
Add the coconut milk, chicken broth, noodles, coconut aminos, lime juice, and sweetener.
Bring to a gentle simmer for 5 minutes.
Add the spinach and chilli flakes to the saucepan and cook for 2–3 minutes to wilt.
Ladle into bowls and serve warm, topped with a hard-boiled egg.
Nutritional breakdown per serving (2 servings)
360 Calories
26g Protein
24g Fat
4g Fiber
8g Total Carbs
4g NET Carbs
