Thai Coconut Turkey Soup

Ingredients
4 cups chicken or vegetable broth 1000 mL
2 tbsp fresh ginger, peeled and sliced 30 mL
2  stalks lemon grass (optional) 2
1 lemon, zested, retain juice 1
1 lime, zested, retain juice 1
2 cans unsweetened coconut milk 2
1 tsp red pepper flakes 5 mL
1 lb turkey, cut into bite-size strips 455 g
1 tbsp fresh lemon juice 15 mL
1 tbsp fresh lime juice 15 mL
2 tbsp sugar 30 mL
1 tbsp soy sauce 15 mL 
3 cups  fresh mushrooms, sliced  750 mL 
1 large  red bell pepper, cut into thin strips  1 
2  green onions, finely sliced  2 
1/4 cup  fresh Thai or regular basil, chopped  50 mL
 
Directions:
In a large pot, combine stock, ginger, lemon grass, lemon and lime zest. Bring to a simmer over medium heat. Add the coconut milk, red pepper flakes, turkey, lemon and lime juice sugar and soy sauce. Bring to a boil and reduce heat to simmer for 10 minutes or until turkey is cooked through.
 
Add mushrooms and red pepper and continue to cook for 10 more minutes. Remove lemon grass stalks, stir in green onions and serve!  Add some cooked basmati rice for a complete meal in a bowl! Makes 4 servings.

 
Source:  Ontario Turkey Marketing Board