Coconut-Lime Turkey and Rice Soup

Ingredients

• 3 cups homemade chicken stock
• 3 T fresh-squeezed lime juice
• 5-6 thin slices fresh ginger root
• 2 medium garlic cloves, sliced in half
• 1 1/2 T soy sauce
• 1 1/2 T sweetener of your choice
• 1 can coconut milk
• 2 cups leftover diced turkey
• 1/2 tsp. green Tabasco sauce
• 1 1/2 cups cooked brown rice
• 1/2 cup chopped cilantro

Directions

1. Cut the ginger root into 5-6 thin pieces. Peel the 2 medium garlic cloves, then cut each one in half.
2. Pour the homemade chicken stock into a heavy soup pot and warm it until it reaches a gentle simmer. Stir in the ginger, garlic, lime juice, soy sauce, and Stevia Granulated Sweetener or brown sugar.
3. Adjust the heat so the pot stays low and quiet, and cook for about 20 minutes to let the seasonings infuse the broth. As that simmers, pull the leftover turkey or chicken into bite-sized shreds, making 2 cups.
4. When the 20 minutes are up, fish out and discard the ginger and garlic. Add the turkey or chicken, coconut milk, and Green Tabasco Sauce or other hot sauce or diced chile, then keep the soup at a low simmer for about 6 minutes.
5. Once the coconut milk has been added, watch the heat so the soup stays below a boil. After 6 minutes, stir in the cooked brown rice or pre-cooked Cauliflower Rice, and let the soup gently bubble for a couple of minutes while you wash and chop the cilantro, other herbs, or sliced green onion.
6. Stir in the chopped herbs or green onions, then cook gently for 1-2 minutes longer. Ladle the soup into bowls while hot, adding sliced limes for squeezing over the top if desired.