Thai Coconut Turkey Soup Courtesy Of: Turkey Farmers of Ontario Thai Coconut Turkey Soup 4 servings 4 cups or 1000 mL Chicken or vegetable broth 2 tbsp Fresh ginger, peeled and sliced 2 Stalks lemon grass (optional) 1 Lemon, zested, retain juice 1 Lime, zested, retain juice 2 cans Unsweetened coconut milk 1 tsp or 5 mL Red pepper flakes 1 lb or 455 g Turkey, cut into bite-size strips 1 tbsp or 15 mL Fresh lemon juice 1 tbsp or 15 mL Fresh lime juice 2 tbsp or 30 mL Sugar 1 tbsp or 15 mL Soy sauce 3 cups or 750 mL Fresh mushrooms, sliced 1 large Red bell pepper, cut into thin strips 2 Green onions, finely sliced 1/4 cup or 50 mL Fresh Thai or regular basil, chopped In a large pot, combine stock, ginger, lemon grass, lemon and lime zest. Bring to a simmer over medium heat. Add the coconut milk, red pepper flakes, turkey, lemon and lime juice sugar and soy sauce. Bring to a boil and reduce heat to simmer for 10 minutes or until turkey is cooked through. Add mushrooms and red pepper and continue to cook for 10 more minutes. Remove lemon grass stalks, stir in green onions and serve!

Add some cooked basmati rice for a complete meal in a bowl!