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Prep time
10 minutes
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Cook time
30 minutes
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Serves
2-4
Author Notes
This slightly spicy soup has two types of garlic, green and regular, a healthy dose of green onions a little ginger, some lemongrass and a little chile. Great soup if you are fighting a cold (as I think I may be now...) -- as many of the ingredients have anti-inflammatory or anti-bacterial qualities. (And the chile warms you up...) —coffeefoodwrite
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Ingredients
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½ pound ground turkey
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4 cloves garlic – crushed
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1 clove garlic – very thinly sliced
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1 bunch green onions (about 9 spears)
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1 teaspoon hot chile flakes
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32 ounces chicken stock (homemade if possible)
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2 stems green garlic – finely chopped
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sea salt
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2.4 ounces glass noodles (Mung Bean pasta – I like Eden Selected)
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dash of soy sauce
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1-2 tablespoons lemon grass (minced) OR 2 teaspoons lemon juice
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2 teaspoon fresh ginger – minced
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olive oil
Directions
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Sauté ground turkey w/ a sprinkling of salt in enough olive oil to cover bottom of pan. Make sure to break turkey up quite a bit so you get little tiny bits of turkey.
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Chop green onion and reserve ¼ cup.
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In separate small pan sauté green onions and 2 cloves crushed garlic until tender but still bright green (about 3-4 mins.). Add to turkey with oil.
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Add chile to turkey garlic green onion mixture.
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Bring stock to a boil in large pot w/ one clove of garlic sliced thin, green garlic & lemon grass (if using lemon juice instead add it at end with meat and ginger mixture). Add glass noodles and boil for about 4 minutes.
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Meanwhile sauté ginger and additional 2 cloves crushed garlic over med. low heat until soft and tender – about 3 minutes.
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Add turkey, ginger/garlic mixture, dash of soy sauce and reserved green onions to stock and boiling noodles. Serve immediately.
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