Asian Greens and Turkey Broth with Frank’s RedHot ® Slammin’ Sriracha
4 cups (1 L) turkey broth
1 lemongrass stalk, bruised
1” (2.5 cm) piece of ginger, bruised
1 red bird’s eye chili, slit
¼ cup (60 mL) cilantro stalks
2 cloves garlic, bruised
Light soy sauce, to taste
1 tsp (5 mL), or to taste, Frank’s RedHot® Slammin’ Sriracha
4 baby bok choy, or similar hearty Asian greens
½ cup (125 mL) shimeji mushrooms
2 cups (500 mL) cooked, shredded turkey
2 green onions, sliced, to serve
1 lime, quartered, to serve
Frank’s RedHot® Slammin’ Sriracha, to serve
Salt, to taste
Place the turkey broth in a stockpot, and add the lemongrass, ginger, chili, cilantro stalks and garlic. Bring to a boil, then turn down the heat and simmer for 15 minutes. Strain into a clean pot, discarding the aromatics.
Add the soy sauce and Frank’s RedHot ® Slammin’ Sriracha, until the broth is seasoned to your taste. It should taste lightly salty and spicy.
Meanwhile, bring a pot of water to the boil, and add the salt. Blanch the bok choy, or greens and the mushrooms for a minute, then refresh in cold water.
Divide the blanched greens, mushrooms and turkey between four deep bowls. Pour over the hot broth, and garnish with green onions.
Serve with Frank’s RedHot® Slammin’ Sriracha and limes, so that everyone can season their bowls to taste.
Recipe and photo are courtesy of Michelle Peters-Jones, www.thetiffinbox.ca.
® The French’s Food Company LLC.