The other day when my doctor told me my follicles had stopped growing, they said I should eat lots of protein over the next few days. I have trouble with this — I hit my limit on meat* very quickly, and much prefer to eat a plate full of veggies with a little protein added rather than the other way around. So when I got home I put together this soup (triple protein: meat, eggs, and tofu!) in the hope of upping my protein without feeling gross. As it turned out I was too anxious to eat much for most of the weekend, but I did eat a little and while it doesn’t look like much, it sure does taste good. Lots of packaged/canned ingredients, so this went together really fast. The silken tofu mixed with the ground turkey gives a really nice texture.
Triple Protein Soup
- 1 lb ground turkey
- 1 package silken tofu
- 2 eggs
- 1 bunch of scallions, thinly sliced
- 5 cloves garlic, minced
- a whole lot of grated fresh ginger
- 1 can water chestnuts, chopped
- 2 t cayenne
- 1 can chicken broth
- 1 can coconut milk
- 1/4 c soy sauce
Mix the first 8 ingredients together in a large bowl. Brown the mixture in a large skillet. While the turkey mixture is browning, combine the remaining ingredients in a large saucepan or Dutch oven.
When the broth is just about to boil, add the turkey mixture to the pot and simmer 1 hour.
* I’m the same way with beans. I can only eat a little at a time.