Here’s a perfect way to use that hearty, delicious turkey stock from yesterday! Sally says, “This simple but flavorful soup is a good way to begin a rich meal like Thanksgiving dinner; served in a mug, it is a powerful and comforting remedy for colds and sore throat.”
Well, it’s a little late to add it to the Thanksgiving menu, so I decided to use our leftovers from the bird to make this soup a meal in itself!
Coconut Turkey Soup
Coconut Turkey Soup is a variation of Coconut Chicken Soup found on page 198 of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
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Ingredients
- 1 quart turkey stock (page 124) or chicken or duck stock (I used probably a quart and a half here)
- 1 1⁄2 cups whole coconut milk or 7 oz creamed coconut (page 160)
- 1⁄4 teaspoon dried chile flakes
- 1 teaspoon freshly grated ginger
- juice of 1 lemon
- sea salt or fish sauce (page 157)
- several green onions very finely chopped (optional)
- 1 tablespoon finely chopped cilantro (optional)
My additions:
- 2 cups turkey meat pieces
- 1/4 cup Onion-Cranberry Compote in each bowl
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Instructions
Bring the stock to a boil, and if you’re going to add in some meat, I’d do it here. But leave the rest of the ingredients out for now. This is because you might get some extra scum that will form up, and you’ll want to skim it out of the pot before adding in the coconut milk and other ingredients (except for the garnish of green onions, cilantro, and compote if you’re adding those).
Eh, oops, I missed that step and added the milk and everything all in together at first.
We survived. If you were worried.
Then, let the soup simmer for about 15 minutes, and season to taste with sea salt or fish sauce. I totally would have used my gross-looking fish head fermentation science project here, but it’s got a couple more weeks in the fridge before it’ll be ready. So, sea salt it was.
Ladle into bowls or mugs and garnish with the green onions, cilantro (I didn’t have any) and the cranberry compote (my idea, not Sally’s), if you have it. I think it tastes great in the soup!
How’d it go?
I took this super-simple soup and made it just a tad more complex, which took almost no extra effort. I ripped up some leftover turkey and threw it in. The one thing I will make sure to do differently next time is to boil up the stock separately from the other ingredients, so I can be sure to re-skim it for scum.
How we liked it
Ahhh… is there anything more nourishing and satisfying than drinking up lots of homemade bone broth?! I love soup so much now that I make it myself totally from scratch with the broth, and I love thinking about how good it is for me as I slurp it down. This recipe was just wonderful. The coconut milk and the other flavors that Sally includes in this soup are the perfect mix. I also really loved my addition of the turkey meat and the compote. I actually think I enjoyed my leftovers-turned-soup more than I enjoyed our original Thanksgiving feast! That’s just how much I loooove bone broth. Mmm.
I definitely plan on making this soup a regular staple in the BB house, but of course, more likely it will be Coconut Chicken Soup next time, since that’s a much more common bird around these parts. Pre-Hubs was equally pleased with the soup, and voted that we should make it again sometime!
Will you be making leftover soup with your turkey stock? Got any other plans or good recipes for it?
Be sure to check out the other installments of 25 Days of Nourishing Traditions:
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