Tandoori Soup with Coconut Milk by Carol Haley

This is a fan favorite: Carol Haley’s recipe for “Stretching the Chicken,” using the “secret” ingredient, coconut milk!

This recipe makes use of the carcass left over from a roast chicken or turkey and allows you to “stretch the chicken” into one more meal!

Ingredients:

• Souptacular Tandoori Soup
• coconut milk
• Roast chicken or turkey carcass
• chopped veggies (use fresh or leftovers)
• 2 tsp grated ginger
• 1/4 c. chopped parsley
• 1/4 c. chopped fresh basil
• 1 can (400 ml) of coconut milk

Instructions:

Cover chicken/turkey bones with water and simmer on stove or in crockpot until remaining meat falls off the bones. Remove meat from bones and discard bones. Add Souptacular Tandoori Soup and simmer for 2 hours on stove.

During the last 20 minutes, add chopped veggies (great way to use up leftovers), and simmer until tender. Add ginger, parsley, basil (or 2 tsp dried basil) and coconut milk (use regular or light). Season to taste and enjoy!

For our Tandoori soup, only the prettiest peppers are picked! Ha ha! I think I may have officially lost my crackers! 🙂