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
Serves: 2-4
Prep time: 10 min
Cook time: 30 min
Ingredients
-
½ pound ground turkey
-
4 cloves garlic – crushed
-
1 clove garlic – very thinly sliced
-
1 bunch green onions (about 9 spears)
-
1 teaspoon hot chile flakes
-
32 ounces chicken stock (homemade if possible)
-
2 stems green garlic – finely chopped
-
sea salt
-
2.4 ounces glass noodles (Mung Bean pasta – I like Eden Selected)
-
dash of soy sauce
-
1-2 tablespoons lemon grass (minced) OR 2 teaspoons lemon juice
-
2 teaspoon fresh ginger – minced
-
olive oil
Directions
- 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.
- Chop green onion and reserve ¼ cup.
- 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.
- Add chile to turkey garlic green onion mixture.
- 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.
- Meanwhile sauté ginger and additional 2 cloves crushed garlic over med. low heat until soft and tender – about 3 minutes.
- Add turkey, ginger/garlic mixture, dash of soy sauce and reserved green onions to stock and boiling noodles. Serve immediately.
1 of 2
2 of 2