*Kaffir lime leaves: Grown in Southeast Asia and Hawaii, the kaffir lime tree produces small, pear-shaped limes with a bright, yellow-green, bumpy skin and glossy, dark-green leaves. The leaves are most often used in cooking because of their alluring aroma. Fresh leaves can be found at Asian markets.
- ½ ounce dried shiitake mushrooms
- 1 teaspoon vegetable oil
- ½ cup thinly sliced shallots
- 2 Thai chilies, seeded and finely minced
- 1 1-inch piece fresh ginger, finely chopped
- 1 lemongrass stalk
- 3 kaffir* lime leaves
- 2 tablespoons fish sauce
- 1 teaspoon granulated sugar
- 1¾ cup chopped cooked turkey
- 5 cups chicken stock
- 2 ounces vermicelli noodle bundles (3 in total)
- 1½ cup chopped baby bok choy or other Chinese greens
Soak mushrooms in boiling water for 10 minutes to re-hydrate. Drain and squeeze to remove excess water. Roughly chop (if mushrooms are large).
In a pot, sauté mushrooms, shallots, chilies and ginger in oil over medium heat.
Remove outer hard layer from lemongrass then cut stalk in half. Bruise the thick end with the back of a knife to release flavour. Add remaining ingredients, except noodles, to pot and bring to boil. Reduce heat to simmer, add noodles and cook until tender.
Remove kaffir lime leaves and lemongrass and add chopped greens to serve.
Nutrients Per Serving
223 calories, 5 g fat, 19 g protein, 26 g carbs, 2 g fibre. Excellent source of vitamins A and C.
Photography by Rob Fiocca