Kung Flu Fighting Asian Turkey Soup
Ingredients:
48 ounces low sodium turkey or chicken broth
2 tablespoons soy sauce
1 tablespoon sriracha
3 cloves minced garlic
1 teaspoon grated fresh ginger
2 teaspoons lemongrass paste
1 star anise
12 ounces Shady Brook Farms boneless skinless turkey breast cutlets
1 cup thinly sliced assorted baby bell pepper rings
3/4 cup matchstick cut carrots
3/4 cup chopped baby bok choy
3/4 cup grapefruit juice
1 generous pinch each of salt & black pepper
3 ounces uncooked thin rice noodles
1/4 cup thinly sliced green onions
2 tablespoons chopped fresh cilantro
1 jalapeno, thinly sliced
1 tablespoon fresh lime juice
1 teaspoon toasted sesame oil
Directions:
In a large pot add the broth, soy sauce, sriracha, garlic, ginger, lemongrass, & star anise. Bring mixture to a boil, then add turkey. Reduce heat to a simmer & cook until turkey juices run clear. Skim off any fat. Discard star anise. Remove turkey to a cutting board & shred with 2 forks. Meanwhile, add the bell peppers, carrots, bok choy, grapefruit juice, salt & black pepper to the pot. Bring soup back up to a boil, then reduce to a simmer. Cook until vegetables are tender. Stir the rice noodles & shredded turkey into the soup. Simmer until noodles are tender & heated through. Ladle into 4 bowls & top with green onions, cilantro,& jalapeno slices. Drizzle with lime juice & sesame oil. Yield: 4 servings.