After living in Asia for many years I have grown to love the flavors and am always looking for a way to bring them into my kitchen today. This is how the soup came about. It is a wonderful soup to have any time of the year. It might look time-consuming, but usually when I make the broth I double or even triple the recipe so that I can freeze it and use it another day. The broth is good to use in other recipes that call for chicken broth just for a little something different.

BROTH
5 cups Chicken Broth or Vegetable Broth
1 Stalk Lemongrass (Minced)
1″ piece Gingerroot (Slice thin)
½ Large Onion (Chopped)
4 cloves Garlic (Minced)
1 tablespoon Gluten Free Soy Sauce
½ tablespoonSesame Oil
¼ – ½ teaspoon Crushed Red Pepper
1 tablespoonBrown Sugar

Bring chicken broth to a boil add lemongrass, gingerroot, onion, and garlic. Reduce heat to a simmer for 5min, and then add remaining ingredients. Depending on how hot you like your soup you may choose to add more or less red pepper. Let broth simmer for 30 to infuse flavors. Strain broth to remove solid ingredients and make the broth clear. Use right away to make soup or store for later use.

TURKEY MEATBALLS
1 pound Ground Turkey
2 cloves Garlic (Minced)
2 tablespoons Soy Sauce
1 tablespoon Sesame Oil
1 ½ tablespoons Brown Sugar
2 tablespoons Honey
1 Lime Rind
1 Juice of Lime
½ Onion (Diced Fine)
1 tablespoon Soy Oil
8 ounces  Baby Bella Mushrooms
3 stalks Baby Bok Choy

Mix all ingredients except Soy Oil, Bok Choy, & mushrooms together and make meatballs. Pour Soy Oil into pan and heat to a medium heat. Fry meatball in oil. Be careful as they will burn if not watched due to the honey and sugar. Once meatballs are finished place on a plate to rest before assembling soup. Add mushrooms and bok choy chopped to the size you like. I sometime dice quarter or leave whole these items. Fry sauté in meatball pan.

Lastly, heat broth to boiling, reduce heat to medium heat and add noodles (I use these: http://www.nooodle.com) and cook for 5 min before adding meatballs cook for additional 5 min, then add bok choy and mushrooms before serving.

Enjoy!

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