Spicy Ginger Beef Soup is for those who like some heat, but can’t take nightshades! There are options here for mild, medium, and hotter spice.
Do you miss a little heat in your food on the AIP diet? Are you sensitive to nightshades? Do you want to follow an anti-inflammatory diet? THIS SOUP. Ohmagosh, you guys. It is soooo good, and perfect for warming you up in winter! How, you ask?
The heat in ginger
One time, I stayed at a B&B run by a NTP, who served some carrot soup. I was shocked at how spicy it was – and also concerned, because I don’t do well with nightshades. The owner explained that the spice was coming from ginger. Wha….??? I had no idea ginger could be hot!
Ginger contains a compound called gingerol, which is related to the spicy chemical capsaicin. This compound goes through changes when it is cooked, or dried. It is spicy when raw. So guess what??? We can control how much spiciness we want in our food, depending on how we treat the ginger, and when we put it in the dish!
I’m including three different heat options: mild, medium, and hotter. You decide how you like it! Of course if you are ok with nightshades, you can drizzle a little chili oil on top, and it will be amazing. Sesame oil is also yummy in here.
The “pasta”
I first tried this soup with some cassava spaghetti. It was ok, but I find that it has more flavor just using carrot ribbons made with a vegetable peeler. (The pasta took up some of the flavor.) If you’d like to try adding some in there, be my guest!
Looking for more soups to warm your soul? Try these:
As always, I’m wishing you great love and deep healing. Stay warm, my friends!
💗,
Wendi
Spicy Ginger Beef Soup
4
servings30
minutes12
minutesSpicy Ginger Beef Soup is for those who like some heat, but can’t take nightshades! There are options here for mild, medium, and hotter spice.
Ingredients
1 lb. grass-fed ground beef
5 cloves garlic, minced
1/4 cup minced, fresh ginger* (see notes in recipe)
3 cups carrot ribbons (Use vegetable peeler.)
2 cups sliced shiitake mushrooms (5 ozs.)
1.5 cups chopped baby bok choy
1/4 cup sliced green onions
5 cups chicken bone broth
2 TBSP coconut aminos
1 tsp sea salt
Directions
- Brown ground beef and garlic together in a large soup pot over medium high. (If you want the spice to be a bit mild, add the ginger now, and sauté for 30 seconds.)
- Add carrots, mushrooms, green onions, and bok choy. Cook until vegetables are soft, about 2.5 minutes. (If you want your soup to be medium hot to spicy, add the ginger now, and cook for 30 seconds.)
- Add broth, coconut aminos, and salt. Heat through. Taste for salt, and adjust if necessary. (If you want more heat, throw some ginger juice in at the last minute, but note that it has citric acid in it, and may not be AIP-friendly.) Serve!
Notes
- Have you managed some reintroductions? This soup is even better drizzled with toasted sesame oil or (if you can manage nightshades) chili oil!
We are a participant in the Amazon.com Services LLC Associates program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
My zero-allergy/sensitivity husband: “I could eat this every night.” And, quite frankly, so could I:):):)
Oh that’s WONDERFUL! Thank you for taking the time to write! 🙂
I have made this soup many times and it is always excellent. It is definitely a twice a month meal if not more. I have substituted celery for the bok choy and eliminated the garlic and onion and it is still wonderful.
Hi, Cindy! Oh, I’m so glad! I really like it too. I was surprised at how lovely the carrot “noodles” are. Thanks for taking the time to write!
I love almost any kind of soup using bok choy garlic and ginger. I followed this recipe but did not have the coconut aminos. I added a Tbsp of fermented soy bean paste. It was excellent. The ground beef gives this soup a lot more substance. Thank you for the recipe.
Hi, Gary! I’m so glad you found a way to make it work for you. And thank you for taking the time to write! 🙂
I just tried this as a stir fry instead of soup (reduced the broth) and it turned out amazing! I tried it with steak instead of ground beef and used pickled carrots and cucumber, in the spirit of a recipe I used to make pre-AIP. It was just as good if not better!
Hi, Stephanie! I’m glad you enjoy it. I’m all for playing in the kitchen! 😁
I just purchased some Inside Round steak, and when inquiring with the butcher regarding cooking time, he informed me that cut is best for stew. Given I have a number of your recipes saved, a quick look at them showed this recipe, and I looked no further. I’ll use the steak in place of the ground beef, swap parsnips for the carrots, omit the mushrooms which I sadly cannot tolerate. The Asian flair of this really appeals to me, and I can’t wait to make this. I absolutely know I will love this…kindly consider this my rave review for this soup. If it’s half as fantastic as your Cauliflower Rice Pilaf, I know I will be wowed by this…I am huge fan of Pho, and this is similar, so yes, excited to make it. I am very new to AIP for health reasons, and I love your no nonsense, economical and versatile recipes. Thanks for all you do for those who suffer with autoimmune issues.
Hi, Kat! Thank you for your kind words. I’m curious how the round steak will work. Let me know how it goes!
Results are in. I partially froze the steak for purposes of slicing very thin like one would find in Pho. Tossed the steak and garlic in my IP for 5 minutes on High Saute with 1 tbsp. oil. Next, added my veggies of choice and ginger at this step for more spice and sauted for 3 more minutes. Next, I added 21/2 cups broth, 1 tbsp. fish sauce in lieu of aminos, and a pinch of salt. 30 minutes on Soup/Stew feature, with the Keep Warm feature on when late night hunger strikes, and done to perfection. It smells fantastic in my home…a true Asian flair. I have enough veggies left over for another batch…a simple purchase of meat is all I need. This is yet another simple, economical and versatile dish that will absolutely be on regular rotation.