STAY WARM WITH…THAI TURKEY SOUP!!!
4 ½ OZ. GROUND TURKEY
3 C. CHICKEN STOCK
1 ½ C. BEAN SPROUTS
1 TBSP. HOT CHILI PEPPERS
½ C. SLICED SCALLIONS
2 C. SPINACH LEAVES
1 TSP. OLIVE OIL
¼ C. FINE EGG NOODLES
3 TSP. MINCED GARLIC
½ TSP. GRATED FRESH GINGER
2 TBSP. SOY SAUCE
COMBINE GROUND TURKEY, SPROUTS, SCALLIONS, OIL, GARLIC, GINGER, SOY SAUCE, STOCK AND PEPPER IN MEDIUM SAUCEPAN. BRING TO A BOIL OVER MEDIUM HEAT, REDUCE HEAT AND SIMMER FOR 15 MINUTES. ADD SPINACH AND NOODLES. SIMMER FOR 1 MINUTE. ENJOY!!!
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