Ingredients:

  • 1 lb (450 g) ground turkey
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 stalks lemongrass, trimmed and crushed
  • 4 cups (950 ml) chicken broth or stock
  • 1 cup (150 g) carrots, sliced
  • 1 cup (150 g) shiitake mushrooms, sliced
  • 1 bell pepper, diced
  • 1 tsp (5 g) fresh ginger, grated
  • 2 tbsp (30 ml) soy sauce (or tamari for gluten-free)
  • 1 tbsp (15 ml) lime juice
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Instructions:

  1. Wash and chop vegetables (onion, carrots, mushrooms, and bell pepper). Trim and crush the lemongrass stalks.
  2. Heat the large pot over medium heat. Add the ground turkey, breaking it apart with a wooden spoon. Cook until browned (about 5-7 minutes).
  3. Add diced onion, garlic, and grated ginger to the turkey. Cook until onion is translucent (about 3-5 minutes).
  4. Stir in the crushed lemongrass, carrots, mushrooms, and bell pepper. Continue cooking for another 5 minutes.
  5. Pour in the chicken broth and add soy sauce. Bring to a simmer.
  6. Reduce heat, cover, and simmer for 20-25 minutes to allow flavors to meld.
  7. Remove lemongrass stalks, stir in lime juice, and season with salt and pepper to taste.
  8. Ladle soup into bowls and garnish with fresh cilantro if desired.