Asian Greens and Turkey Broth with Frank's Red Hot® Slammin' Sriracha

 TFC AsicanGreens TurkeyBroth

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,     

® The French’s Food Company LLC.