© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
3 qts TURKEY Or Low-Sodium Chicken Broth
1/3 c Fresh Ginger, Peeled And Sliced
6 Stalks Lemon Grass
3 Lemons, Zested, Retain Juice
3 Limes, Zested, Retain Juice
2-2/3 qt Unsweetened Coconut Milk
1 tbsp Red Pepper Flakes
3 lbs Boneless TURKEY Thighs or Breast, Skin Removed And Cut Into Bite-Size Strips
3 tbsp Fresh Lemon Juice
3 tbsp Fresh Lime Juice
1/3 c Sugar
3 tbsp Reduced-Sodium Soy Sauce
9 c Fresh Mushrooms, Cleaned And Sliced
3 Large Red Bell Peppers, Seeded And Cut Into Thin Strips
6 Green Onions, Finely Sliced
3/4 c Fresh Thai Or Regular Basil, Chopped
In a large pot combine poultry stock, ginger, lemon grass, lemon and lime zest.
Bring to a simmer over medium heat.
Add coconut milk, red pepper flakes, turkey, lemon and lime juice, sugar and soy sauce. Bring to a boil and reduce heat.
Simmer 10-15 minutes or until turkey is cooked through.
Add mushrooms and red pepper and continue to simmer 10 more minutes.
Remove lemon grass stalks. Stir in green onions. Add basil as garnish.