Coconut-Lime Turkey or Chicken and Rice Soup

• chicken stock or 3 cups chicken broth↗3 cups
• fresh-squeezed lime juice↗3 tablespoons
• slices fresh gingerroot5 -6
• medium garlic cloves, sliced in half↗2
• soy sauce↗1 1⁄2 tablespoons
• brown sugar or 1 1/2 tablespoons Splenda sugar substitute↗1 1⁄2 tablespoons
• light coconut milk↗14 1⁄2 ounces
• diced turkey or 2 cups chicken2 cups
• Tabasco jalapeno sauce or 1/2 teaspoon hot sauce↗1⁄2 teaspoon
• brown rice, cooked↗1 1⁄2 cups
• chopped cilantro1⁄2 cup

Step-by-step instructions

1. 1

   Slice 5 to 6 thin slices of ginger root. Peel 2 medium garlic cloves and slice in half.

2. 2

   Put chicken stock into a heavy soup pot and start to simmer, then add ginger root slices, garlic cloves, lime juice, soy sauce, and brown sugar or splenda. Let simmer on low for 20 minutes or until flavors are well blended.

3. 3

   While the soup base simmers, shred apart the leftover turkey or chicken into bit-sized pieces until you have 2 cups. After 20 minutes remove the garlic and ginger pieces and add diced chicken, light coconut milk, and green tabasco sauce or other hot sauce to the soup and let it continue to simmer on low about 6 minutes more. Be sure the heat is low enough the soup won't boil after the coconut milk has been added.

4. 4

   After 6 minutes add the cooked brown rice and let it simmer for a couple minutes while you wash and chop the cilantro. Add cilantro and simmer for 1 to 2 minutes more. Serve hot with sliced limes to squeeze into the soup if desired.