Turkey Soup -Asian

INGREDIENTS

• 1 tablespoon olive oil

• 1 cup sliced portobello mushrooms or shitake mushrooms

• 1 cup of sliced carrots (about 1 large or 2 small)

• 2 tablespoons red curry paste

• 1 tablespoon minced lemongrass or puree

• 1 tablespoon grated fresh ginger

• 2 cloves garlic, minced

• 1 pound of cubed turkey (or chicken)

• 1 quart (4 cups) turkey or chicken broth

• 1 ~ 5 1/2 oz. can regular (not light) coconut milk

• 1 tablespoon fish sauce or reduced sodium soy sauce

• 1 cup fresh or frozen peas

• salt and pepper to taste

• 0.25 pounds (4 oz.) udon noodles, thick spaghetti or kamut noodles

Lime wedges for serving (optional)

Cilantro for serving (optional)

🌶️ 🌶️ Hot chili peppers - to taste (optional)

INSTRUCTIONS

• 1. Heat the olive oil in a 3 to 4 quart sauce pan or dutch oven over medium heat. Stir in the mushrooms and cook for 3 to 4 minutes just until the mushrooms begin to brown.

  2. Add the carrots, curry paste, lemongrass, ginger, garlic and stir together. Add the cubed turkey (add chili peppers here -optional) and cook, stirring occasionally for 2-3 minutes.

  3. Stir in the chicken broth, coconut milk and fish sauce or soy sauce and bring to a simmer. Cook for about 5 minutes and then add the noodles and cook for 5-7 minutes more, until the noodles are tender. Add the frozen or fresh peas. They will heat up sufficiently to serve without turning brown or overcooking.

  4. Divide between 4 bowls. Serve with lime wedges and cilantro leaves for garnish.

  5. Add salt and pepper to taste.