2 Tbsp. Vegetable Oil
1 Cup Onions-sliced
½ Cup Bell Pepper-any color, cut into ½” pieces
½ Jalapeno Pepper-cut finely
2 tsp. Fresh Ginger-grated or chopped finely
¾ Cup Turkey or Chicken Broth
1 Can Coconut Milk-shake can before opening
1 Cup Cooked Turkey Meat-sliced or shredded
To Taste Soy or Fish Sauce, Palm or Regular Sugar, Hot Sauce
¼ Cup Fresh Cilantro Leaves
¼ Lb.Rice Noodles-soaked in hot water 30 minutes, drained
1 Lime-cut into wedges
In a saucepan on medium high heat add the oil, onions and bell pepper. Cook stirring for about 2 minutes or until slightly softened. Add the jalapeno and ginger, cook 30 seconds. Add the chicken broth, bring to a gentle simmer. Stir in the coconut milk, heating through, but do not boil. Add the sliced cooked turkey and heat through. Season to taste with soy or fish sauce, palm or regular sugar and hot sauce if desired.
Divide the rice noodles among four soup bowls. Ladle the hot soup over and garnish with the fresh cilantro and lime wedges. Enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.com