Saturday, December 22, 2012

Healthy ground turkey soup with a Thai influence

December is full of rich food high in calories and not so high in nutrition.  I think we should find a way for everyone to spread out the baking and the chocolate giving year round.  Think how nice it would be if you received a plate full of delicious home made baking in the middle of a dreary cold February.  Sadly now they just get piled up with all the other goodies and boxes of chocolates, which unfortunately I pick at when every I walk by.  So in between the picking and grazing I like to eat something that is healthy, but of course it has to be tasty too.

This recipe grew out of what I had on hand, and as I had a bag of young bok choy and steam fried noodles that both needed using up, asian food came to mind and I love Thai flavours so I went with that.

1 onion chopped
2 tablespoons of olive oil
1 clove of garlic sliced
1 lb of ground turkey
3 carrots sliced
4 cups of chicken stock
Grated zest of one lime
1 tablespoon of chili pepper flakes
3 tablespoons of soy sauce (or more to taste)
2 tablespoons of fish sauce
1 bag of young bok choy (about 6) or any other asian green such as napa cabbage
2 cups of steam fried noodles or any asian style noodle you have on hand
Handful of cilantro chopped

Cook the onion in the olive oil until it is translucent add the garlic and stir, then add the ground turkey and cook stirring often to stop it from clumping.  When it is cooked through add the carrots and stir in and add the lime zest and chili.

Now add the remaining ingredients except the bok choy, noodles and cilantro.  Cook for about 20 minutes until the carrots are soft but not mushy.  Add the bok choy.

You might have to add some stir it in for a minute and then add the rest, as the volume decreases incredibly once it hits the liquid.  Cook for a few minutes so that the bok choy is cooked but still has some substance.  Now add the noodles.

Stir them in add the cilantro and taste for seasoning.

Serve now or put in containers in the fridge for later.  You could freeze up to the point of adding the bok choy and it would be a good base for fresh greens any time.  This did lunch for two on Sunday, one dinner and 2 lunches at work.

I do like to have a good home made soup in my fridge ready to pull out when needed, meanwhile back to the grazing and picking.

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