Thai Beef & Noodle Soup
Phase 2 is where the body releases historical fat, and bound up in those old fatty deposits are toxins from anything from exposure to cleaning supplies to metal exposure from old dental work. When that historical fat is released into the bloodstream, so are those toxins. Your liver and bowels need to work extra hard to process those and eliminate them from the body, so it’s important to fully support those functions.
On Phase 2, your food list is a little more restricted than on the other phases, so your micronutrients can also be more limited. This is why it’s super important to eat lots of vegetables, and also eat a wide variety of those Phase 2 veggies. Especially on Phase 2, which includes so much protein (which creates acidity in the body), you should be mindful of your body’s pH balance. That’s why I talk so much about eating alkalizing veggies to balance out the acidity of the animal protein.
Here’s a fulfilling soup perfect for Phase 2!
Phase 2 | Serves 1
Prep time: 15 minutes | Total time: 45 minutes
4 ounces of beef, cubed or sliced
1 1/2 cups celery, thin sticks and sliced
2 cups beef or vegetable broth (or substitute 1 cup water for 1 cup broth)
2 tablespoons of coconut aminos
1 tablespoon green onion, chopped
1 clove of garlic, crushed and minced
Fresh cilantro, chopped
1/2 teaspoon fresh ginger, grated
1/8 teaspoon chili powder or red pepper flakes
1 bay leaf
Pinch of cinnamon
Stevia to taste
Salt and pepper to taste
1 pack of shirataki noodles
- Heat broth.
- Add dry spices, bay leaf, coconut aminos, garlic, and onion, and bring to a boil. Reduce heat and simmer for 5 minutes.
- Add beef and celery and cook for 20 minutes until soft.
- Add salt, pepper, and Stevia. Garnish with fresh chopped cilantro and serve over shirataki noodles.
Preparing Shirataki Noodles
Use a strainer to rinse and drain the metabolism noodles well. Lightly boil for 2-3 minutes. Serve soup over noodles.