The ingredients in this soup recipe will help you feel lighter, stronger, and ready to take on all that the season has to offer.
Ingredients
2 tbsp coconut oil
1 small onion, thinly sliced
6 oz fresh shiitake mushrooms, stemmed and sliced
2 garlic cloves, minced
2 tsp minced fresh ginger
5 cups beef broth (preferably bone broth)
2 tbsp coconut aminos
2 tsp Red Boat fish sauce
1 tsp salt
2 medium zucchini
1 (12oz) boneless beef sirloin steak, thinly sliced across grain
Toppings: Fresh Thai basil leaves
Toppings: Fresh cilantro leaves
Toppings: Sliced green onion
Toppings: Sliced jalapeno pepper
Toppings: Lime wedges
Directions
In a large pot, heat oil over medium heat. Add onion and cook, stirring, until softened, about 2 minutes. Add mushrooms and cook, stirring, about 3 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add broth, coconut aminos, fish sauce, and salt. Bring to a boil; reduce heat to medium-low and simmer, uncovered, for 5 minutes.
Meanwhile, use a spiral slicer or julienne peeler to cut zucchini lengthwise into long, thin strands. Add zucchini noodles to the soup and cook until just tender, about 2 minutes. Add sliced steak and simmer until just cooked, 30 to 60 seconds. Ladle soup into bowls and serve with toppings.
