After being out of the country away from my kids for 11 days and knowing they probably didn't live on the best of foods while I was gone I wanted to make them a quick hearty, healthy meal when I got home from work. I decided on this Thai style coconut ginger soup. This soup is not only filling and satisfying but it is chock full of nutrient dense ingredients!
I start off my soup with 8 cups of homemade chicken stock. Homemade chicken stock when made properly has so many wonderful healing benefits. I make several batches throughout the month and freeze in 4 cup servings for later use. Homemade chicken stock is full of vital minerals, vitamins, and gut healing qualities and I feel it is a great staple to anyone's diet. It is easy to make and freezes well.
Next I add the equivalent of 2-3 cans of coconut milk. I prefer to use homemade coconut milk but if it's not convenient you can use the organic canned variety. Coconut milk adds great flavor to the soup along with a creamy texture and a healthy dose of metabolism boosting healing fats.
I load my soup with fresh grated ginger. There is no substitute for this in my opinion. I have tried using powdered ginger when I ran out of fresh and it does not provide that same taste as the fresh. Ginger is a very warming food and provides a high dose of immune boosting and anti-inflammatory nutrients.
The first time I made this soup my family grumbled and rolled their eyes saying gross and expecting not to like it. Since then this has become one of their favorite meals! I have also made this soup minus the brown rice and ground turkey while doing a cleanse and it is incredibly satisfying and comforting even as just a broth type soup.
I hope you enjoy this recipe and please don't forget to leave a comment once you have tried it for yourself and let me know how you liked it or what great modifications you made to it that you and your family loved. I always love feedback :)
THAI COCONUT SOUP RECIPE:
8 cups pre-made homemade chicken stock or store bought organic
2 cans or 32 ounces fresh organic coconut milk
2 lbs ground turkey (optional)
2 cups cooked brown rice (optional)
2 tbsp turmeric (or to taste preference)
1 1/2 tbsp curry powder (or to taste preference)
salt and pepper to taste
a pinch of red pepper flakes or more if you like it spicy
squeeze of fresh lemon about a 1/2 lemon
2-3 inch piece of ginger shredded (more if you like it spicy)
1-2 Sliced avocados
1/2 cup green onion (or more if you prefer)
1/2 cup cilantro (or more if you prefer)
Brown ground turkey meat in a large ceramic stock pot such as Le Creucet. Drain and add in the 8 cups of chicken stock and 2 cans of coconut milk and bring to boil. Reduce heat adding in remaining ingredients. Cook on low heat for 15-20 minutes to let all flavors mix and for the rice to absorb a little of the liquid. Spoon into bowls and top with chopped green onion or chive, cilantro, and sliced avocado.
I load mine up with toppings and I have also made it adding in chopped red bell pepper while soup is cooking. I love it both ways. This is an easy soup to hide as many different types of herbs and veggies you are adventurist enough to try. This soup is easy to make by winging it and not using measurements. Each time I make this it comes out a little different because I like to just throw things in and taste and adjust as needed.
Dont forget to leave me a comment and let me know what you did to change this soup up and how you liked it.
In Good Health and Happiness,
Nutrition For Healing Wellness Center