Coconut Milk & Kelp Noodle Soup (Poultry & Vegan Versions)

Kelp noodles are a food made from kelp, an edible brown seaweed. There are two types of kelp noodles: green and clear. Green kelp noodles have the consistency of al dente pasta and taste like seaweed. Clear kelp noodles, the more popular type, have a relatively bland taste, but some brands have a slightly salty and bitter taste that can be reduced somewhat with thorough rinsing. They are crunchy in texture. Sold in some natural-foods stores and Asian grocery stores, kelp noodles are also available for purchase online.

Ingredients

 
coconut oil (enough to coat pot)
3 pounds
turkey or chicken (cubed -- OMIT for vegan version)
1
tamari
1
toasted sesame oil
1
onion (thinly sliced)
1
red pepper (thinly sliced)
2
piece of ginger (peeled and minced)
3
summer squash (cubed)
2 bunches
Swiss chard or bok choy (or a mixture, chopped coarsely)
1 quart
chicken stock (use veggie stock for vegan)
3
kelp noodles (rinsed)
2
limes (juiced)
2 cans
coconut milk
Yields:
servings

Instructions

Combine the meat with a drizzle of tamari and toasted sesame oil in a roasting pan and bake for 30-35 minutes or until just done. Heat the oil and sauté the onion, red pepper and ginger. Stir in squash and greens. Add the broth, lime juice, and coconut milk. Simmer just until vegetables are crisp tender. Add the kelp noodles. Simmer a few minutes until noodles and veggies are soft. Serve in deep bowls and top with turkey/chicken chunks. The recipe is very easy to adapt to vegan by using vegan broth and using roasted tofu or chickpeas for protein. 

Dietary Preferences: