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
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.
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.
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.
Divide between 4 bowls. Serve with lime wedges and cilantro leaves for garnish.
Add salt and pepper to taste.