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Thai Lime and Coconut Turkey Soup


Serves: 4

Prep Time: 10 minutes

Cooking Time: 8 minutes

Difficulty: Easy

Comments

Yum! You can substitute a deli-roasted chicken or leftover chicken breast for the turkey. It is a great use of leftover Thanksgiving turkey.

Ingredients

1 pound turkey breast, cooked, boneless, roasted, shredded

1 can (15 ounces each) coconut milk, light

14 ounces chicken broth, reduced sodium (or vegetable broth, reduced sodium)

2 lime(s), juice only

3 carrot(s), thinly sliced diagonally

4 green onion(s) , chopped

1/4 pound asparagus, chopped into 1 inch pieces

1/4 pound mushrooms, Crimini or button or combo, sliced

1 tablespoon soy sauce, low sodium

2 teaspoons thai seasoning, or Thai Curry Paste

2 tablespoons cilantro, fresh

Preparation

In a large saucepan, combine turkey, coconut milk, broth, lime juice, carrots, green onions, mushrooms, soy sauce and Thai seasoning blend. Bring to boil and reduce heat to simmer for 5 minutes. Add asparagus and cook for 3 -4 more minutes. Divide soup among the bowls and top with cilantro.

Nutrition

Per Serving About:330 calories, 13 g fat, 7 g saturated fat, 0 g trans fat , 39 g protein, 12 g carbohydrates, 3 g dietary fiber, 260 mg sodium


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