The fragrant flavors in this refreshing tonic of a soup are the antidote to a rich Thanksgiving feast. For a heartier spin, serve it over rice or noodles. Can’t find fresh lemongrass in the produce section of your supermarket? Try our version that uses Thai ginger-infused chicken broth instead.
- 1 (6-inch) lemongrass stalk
- 6 cups reduced-sodium chicken broth
- 6 garlic cloves
- 1 tablespoon grated fresh ginger
- 2 cups shredded cooked turkey or chicken
- 1 1/2 cups sliced snow peas
- 1/2 (8-oz.) package fresh button mushrooms, sliced
- 1 Jalapeño pepper, thinly sliced (optional)
- Toppings: hot sauce, sliced green onions, cilantro
- Trim and discard root end and tough outer leaves of lemongrass stalk; smash with flat side of knife.
- Bring broth, garlic, ginger, and lemongrass to a boil in a covered Dutch oven over high heat. Reduce heat to medium; simmer 20 minutes. Remove from heat; let stand to infuse 15 minutes. Discard lemongrass and garlic.
- Bring broth mixture to a boil over medium-high heat; stir in turkey, next 2 ingredients, and, if desired, jalapeño. Boil 3 minutes. Serve with toppings.
Speedy Lemongrass-Turkey Soup
Omit lemongrass, garlic, and ginger; substitute 1 (32-oz.) container Thai ginger-infused broth for reduced-sodium chicken broth. Omit Steps 1 and 2; prepare recipe as directed in Step 3.