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Thai Turkey Soup
Serves 4

Ingredients:

• Boiling water
• 4 cups homemade turkey stock or low-salt chicken broth
• 4 1/8-inch-thick rounds fresh, frozen or dried galangal* or fresh ginger
• 4 Kaffir lime leaves*
• 2 tablespoons fish sauce or soy sauce
• 4 baby bok choy, trimmed and washed
• 2 cups diced cooked turkey meat (about 10 ounces)
• Fresh Thai basil leaves* or mint leaves
• Lime wedges

Optional Ingredients:

• 3 1/2 ounces medium-wide (linguine-width) rice noodles,* broken into 6-inch lengths
• Bean Sprouts
• Hot chili oil

If using the noodles, place them in a large bowl. Add enough boiling water to cover noodles. Let stand until noodles are soft, about 5 minutes; drain.

Combine stock, galangal or ginger, lime leaves and fish sauce in large pot. Bring to boil. Reduce heat to low, cover partially, and simmer 10 minutes. Discard galangal/ginger slices and the lime leaves. Return stock to boil. Stir in baby bok choy and the turkey; simmer until turkey is heated through, about 3 minutes, then stir in the noodles if using.

Ladle soup into bowls. Serve, allowing diners to top each serving with Thai basil or mint leaves, bean sprouts, chili oil, and lime wedges to squeeze over.

* These items are available in the Asian foods section of most supermarkets. Many Asian groceries in more suburban areas will carry dried or frozen galangal and Kaffir lime leaves.