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 by Sally Fallon.
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- 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)
- 2 cups turkey meat pieces
- 1/4 cup Onion-Cranberry Compote in each bowl
How’d it go?
How we liked it
Be sure to check out the other installments of 25 Days of Nourishing Traditions:
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