Great way to use of light coconut milk

By adding tropical flavors to the traditional bird, the result is a soup that is big on taste and still maintains the nutritional worth of the turkey.

Coconut milk provides the essential tropical flavor to the soup.
Coconut milk is somewhat high in saturated fat and must be used sparingly simply for its flavor. The use of light coconut milk provides flavor with lower saturated fat content.

Lemongrass is regularly used in combination with coconut milk. The narrow foliage of lemongrass ranges from blue-green to gold and the flowers are white, green or cream. Underutilized in American cuisine, lemongrass has long been related with savory Thai, Vietnamese, Indonesian and Cambodian cooking.

The lime and ginger finish the layers of tropical flavors.