Thai Coconut Curry Soup.
This soup is colorful, packed full of veggies and spices, and a perfect way to use that lemongrass. The depths of flavor make this much more interesting than your usual chicken noodle soup, and bonus that it's quick! Traditionally, it is made with chicken. However, I had ground turkey on hand so that's what I used. Feel free to use any kind of meat you'd like!
Thai Coconut Curry Soup
1 lb ground turkey (chicken breast or skirt steak would also work well for this)
4 cups chicken stock
1 can full-fat coconut milk
1 large carrot; shredded
1 red bell pepper; deseeded and chopped
1 cup sliced mushrooms
2 garlic cloves; diced
Chunk of fresh ginger; diced (if you don't have fresh, ginger powder will work fine as well)
1 stalk of lemongrass
Bunch of green onions; chopped
Bunch of cilantro; chopped
1 tbsp fish sauce
1 tsp yellow curry powder (feel free to add more if you like a strong curry flavor)
1 tsp coconut oil (or any kind of cooking fat you'd like to use)
Salt and pepper to taste
First, to prepare your lemongrass, remove the hard outer layers of the stalk. Chop the top third of the exposed stalk off, and discard. Smash the bottom portion with the side of your knife to release aromatics (similar to smashing garlic cloves). Slice the lemongrass into small rings, and behold it's colorful beauty! Lemongrass is purple on the inside :)
To make your soup, start with putting your coconut oil in a large stock pot. Once it is liquified, throw in your meat, garlic and ginger. Stir occasionally until meat is browned, and garlic and ginger are tender. When the meat is cooked through, add your lemongrass, carrots, bell peppers and mushrooms to the pot. Give it a good stir, and then add your chicken stock and coconut milk. Finally, stir in the curry powder, fish sauce, most of your cilantro, and the juice of half your lime. Zest your lime peel a couple times, and add that to the pot. Simmer until all veggies are tender.
Serve with fresh green onions and cilantro on top.