Yield: 12 Establishment: Restaurant, Catering Operation, Business and Industry Account   Ethnicity: Thai   Meal Type: Soup, Stew, Chili   Preparation Method: Simmer   Product Type: Boneless Thighs, Boneless Breast

3 Quarts TURKEY or low-sodium chicken broth

1/3 Cup fresh ginger, peeled and sliced

6 Stalks lemon grass

3 lemons, zested, retain juice

3 limes, zested, retain juice

2-2/3 Quarts unsweetened coconut milk

1 Tablespoon red pepper flakes

3 Pounds TURKEY, skin removed and cut into bite-size strips

3 Tablespoons fresh lemon juice

3 Tablespoons fresh lime juice

1/3 Cup sugar

3 Tablespoons reduced-sodium soy sauce

9 cups fresh mushrooms, cleaned and sliced

3 Large red bell peppers, seeded and cut into thin strips

6 green onions, finely sliced

3/4 Cup 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.

Recipe Source: Recipe and photo courtesy of Ontario Turkey Producers.