Turkey and coconut milk soup

By Dr Ernst
July 8, 2016

This soup is great when you have leftover turkey. It jammed packed with anti-oxidants and anti-aging elements.


  • 1 teaspoon of coconut oil
  • 1 small sliced yellow onion
  • 1 chopped clove garlic
  • 1 inch piece of ginger chopped
  • 2 sticks celery chopped
  • 1 lemon grass, rolled and mashed with rolling pin
  • 100ml vegetable stock (homemade preferred)
  • 200ml coconut milk
  • 200g chopped cooked turkey
  • Salt and pepper to taste
  • 1 handful of chopped spinach
  • 1 handful of chopped coriander
  • 1 lime juiced


  • Put coconut oil in medium sized pan.
  • Place onions and saute for 5 minutes. Add garlic and ginger and cook for an additional 3 minutes or until the garlic is golden in color.
  • Add celery, lemon grass, coconut milk, and vegetable stock. Simmer for 15 minutes (or until celery softens).
  • Add salt, pepper, and turkey. simmer for 5 minutes. Make sure turkey is hot
  • Remove from heat and stir in handful of spinach and chopped coriander.
  • Squeeze lime into individual servings and enjoy!

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