There’s a subtle background note of spiciness to this soup. It’s not bold in the least; instead the spice combination used here adds a nice layer of flavor. This soup comes together nicely and is very comforting. I love how the carmelized bokchoy just melts into the broth.
1 pound ground turkey
1/4 c cilantro; chopped
4 greens onions; chopped
2 garlic cloves; chopped
2 t grated fresh ginger
1 T ground cumin
2 t chili garlic sauce
salt & pepper to taste
4 T soy sauce
2 t fish sauce
4 - 6 cups of chicken broth
1/3 of a package of gluten-free rice noodles broken in half; cooked close to serving time.
5 baby bokchoys - slice green leaves and place in a bowl
2 cups sliced spinach or 1 small head of napa cabbage sliced thin
Slice white part of bokchoy and place in a separate bowl from greens
2 c spinach sliced into confetti and added to bowl of sliced green bokchoy leaves
Heat a few swirls of olive oil in a large pot. Combine ground turkey with next 7 ingredients (cilantro thru salt & pepper) and cook until meat is done. Once Turkey is cooked through, add soy sauce and fish sauce.
Add sliced spinach and sliced green bokchoy leaves into cooked turkey mixture and allow to cook for a minute or two. Add chicken broth and simmer at low heat.
Swirl a bit of olive oil into a saute pan and carmelize sliced white portion of bok choy. Add to soup as soon as it’s cooked to your liking. Allow soup to simmer at low for an hour.
Close to serving time, cook noodles and add to soup.
This is the wonderful gluten-free rice pasta that I use for this soup.
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