This is great to make with leftover chicken or turkey. You can basically round up what you have in your fridge and throw everything together. That is the beauty of soup! (I actually made this with the turkey leftovers from thanksgiving...this is yet another post I am catching up on!)
Ingredients:
3 cups of chicken bouillon
1 cup of veggie bouillon
8 slices ginger
3 garlic cloves, sliced
2 shallots, minced
3 T shoyu
1 T agave nectar
1/4 t srirachi
1/4 green pepper, cut into small cubes
6 stalks kale, chopped
2 scallions, sliced
1/4 head cabbage, chopped
1 daikon, sliced
juice from 1 1/2 limes
1 can coconut milk
1 head cilantro, chopped
1 c turkey, chopped
1 c wild brown rice
In a large stock pot, combine bouillon, ginger, garlic, shallots, shoyu, agave nectar, and srirachi. Bring to a boil. Then add green pepper, kale, scallions, cabbage, and daikon. Reduce to a simmer for about3-5 minutes or until veggies are just cooked. Add limes juice, coconut milk, cilantro and turkey. Heat until turkey is warm, stirring occasionally. Serve with rice.
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