Follow these steps for perfect results
lemongrass stalk
smashed
reduced-sodium chicken broth
garlic cloves
fresh ginger
grated
cooked turkey
shredded
snow peas
sliced
fresh button mushrooms
sliced
jalapeno pepper
thinly sliced
hot sauce
to taste
green onions
sliced
cilantro
Trim and discard the root end and tough outer leaves of the lemongrass stalk. Smash the stalk with the flat side of a knife.
In a Dutch oven, bring the chicken broth, garlic, ginger, and lemongrass to a boil over high heat. Cover the pot.
Reduce the heat to medium and simmer for 20 minutes.
Remove the pot from the heat and let it stand for 15 minutes to allow the flavors to infuse. Discard the lemongrass and garlic.
Bring the broth mixture back to a boil over medium-high heat.
Stir in the shredded turkey, snow peas, and sliced mushrooms. Add the sliced jalapeno pepper, if desired.
Boil for 3 minutes.
Serve hot with hot sauce, sliced green onions, and cilantro as toppings.
Expert advice for the best results
Adjust the amount of jalapeno to control the level of spiciness.
For a richer flavor, use homemade chicken broth.
Everything you need to know before you start
15 minutes
Soup can be made 1-2 days in advance.
Ladle into bowls and garnish generously with toppings.
Serve with crusty bread or rice.
Off-dry Riesling complements the spice and herbs.
Discover the story behind this recipe
Lemongrass is a common ingredient in Southeast Asian cuisine.
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