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.
Click HERE to enter to win TWO copies of the book in our 25 Days of Nourishing Traditions Giveaway!
- 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: