Asian Chicken Noodle Soup (Keto, Use Leftover Turkey or Chicken!)

Step 1

Prepare the garlic and shallot in one bowl. Ginger, carrot and shiitake in another bowl. Prepare the noodles by following the package instructions.

Step 2

Preheat a medium to large soup pot over low heat, when it feels warm, add the toasted sesame oil. Saute garlic, ginger, and shallot with 2 small pinches of salt until medium heat until fragrant, about 10 seconds.

Step 3

Add the ginger, carrots., and shiitake. Season with 2 small pinches of salt. Saute about 2 minutes.

Step 4

Add the stock. Cover with a lid. Lower the heat to medium-low and bring it to a gentle simmer, about 4-5 minutes.

Step 5

Add the cooked chicken or turkey and the bok choy. Simmer for another 1 minute or until the bok choy stems turn a deeper green color yet still crunchy. Add the noodles.

Step 6

Season with fish sauce to taste, one tablespoon a time. Off heat, drizzle with lime juice and garnish with jalapeno and cilantro. Serve hot or warm.