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Thai Coconut Turkey Soup

Thai Coconut Turkey Soup

Yield: 4 servings

Prep: 10 min

Cook: 15 min

Ready: 25 min

  • 1 quart chicken stock

  • 1 stalk lemon grass, white part only, cracked open with the flat side of a knife

  • 3 kaffir lime leaves, fresh or dried, hand torn

  • 1 (3-inch) piece fresh ginger, peeled and thinly sliced

  • 2 small Thai chilies, halved lengthwise

  • 2 garlic cloves, crushed

  • 1 (13-ounce) can unsweetened coconut milk

  • 2 tbsp. Braggs Amino Acids

  • 1 scant pinch powdered stevia

  • 1 (8-ounce) can straw mushrooms, rinsed

  • 4 limes, juiced

  • 1 1/2 cups shredded cooked turkey

  • Kosher salt and freshly ground pepper

  • 1/4 cup chopped fresh cilantro leaves

  1. Bring the stock to the boil over medium heat in a soup pot. Add the lemongrass, kaffir lime leaves, ginger, chilies, and garlic. Lower the heat to medium-low, cover, and gently simmer for 10 minutes to let the spices infuse the broth.

  2. Uncover and stir in the coconut milk, Braggs, stevia, mushrooms, lime juice, and turkey. Simmer for 5 minutes to heat the turkey through. Ladle the soup into a soup tureen or individual serving bowls. Garnish with cilantro. Be careful to avoid chewing the lemongrass, ginger, or lime leaves. You could also remove these ingredients before stirring in the coconut milk.





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