Thai Turkey Soup

I roasted a turkey recently that was one of those “injected with up to 5% solution” because my husband picked it up for me and didn’t think to check.  Those are a bit sodium-laden for this sodium-sensitive girlie.  I froze the carcass for a pot of soup anyway thinking soup with no added sodium was do-able with it.   I made a soup with the meat off that carcass today for lunch that was SCRUMPTIOUS!  I used common Thai seasonings with the mild taste of coconut in the background as is so typical of so many of their soups!  You non-coconut fans or those allergic can sub in heavy cream instead, but I’d only use 1 cup since I find it richer.  You’ll want to recalculate your nutritional numbers for that or other changes.

I didn’t thicken this soup, but you could, with a plan-suitable thickener, if you wish.  Chicken can be substituted in this recipe for turkey, but the carcass will not yield as much meat for your soup, so plan on adding some cooked chicken meat to have a total of 3 cups.  Omit the wild rice if you’re still on Induction.  Wild rice is the lowest carb rice their is, which is why I am willing to occasionally put a very small amount in recipes for its nutritional value and texture, but that isn’t suitable until you get much closer to goal weight on the Atkins program.  This recipe would be OK for Keto diets and for Primal-Paleo if you just omit the rice).

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INGREDIENTS:

1 turkey carcass

10 c. tap water (or chicken/turkey broth, if available)

1 c. celery, chopped

2 oz. onion, chopped

1½ c. green cabbage, thinly sliced

2 oz. red bell pepper, slivered or chopped

3/4 c. cilantro, chopped

1 tsp. fresh ginger root, minced

2 cloves garlic, minced

1/2 tsp. Thai fish sauce (I use Thai Kitchen brand)

1 tsp. chili paste (I use Sambal Oelek)

1½ c. coconut milk (1 standard can)

¼ tsp. black pepper

¼ c. wild rice (omit for Induction and Primal-Paleo)

2 T. coconut oil

VARIATION:  1) Use chicken instead of turkey.  2) use fish stock and 3 c. cubed mild fish added last 10 minutes cook time in lieu of turkey.  3) Use heavy cream instead of coconut milk.

DIRECTIONS:  Place first 4 ingredients in a large soup pot.  I find breaking the carcass in half allows me to get one into my largest soup pot.  Add 10 c. water or broth, bring to a boil over high heat.  Reduce to a simmer and simmer 30 minutes so meat begins to pull away from the bones.  Remove carcass to a cutting board or your counter to cool.  Strip meat off the bones and chop to desired size.  The average turkey carcass will yield about 3 c. meat.  Put the meat back into the pot of broth and discard bones (unless you wish to freeze them to use in your next pot of bone broth for added flavor and nutrients. 🙂  Add all remaining ingredients to the pot (but the cilantro) and simmer for 45 minutes.  Add cilantro last and cook 3-4 minutes longer.  Thicken with your favorite thickener only if desired (I did not).  If serving for company, a sprig of cilantro to garnish is nice.

NUTRITIONAL INFO:   Makes twelve 1-cup servings, each contains:

149 calories, 9.46 g fat, 5.20 g carbs, 0.84 g fiber, 4.36 g NET CARBS, 11.6 g protein, 208 mg sodium