Directions

1. To make the broth, place all ingredients in a large stockpot, and cover with cold water.
2. Bring to a gentle boil, then turn the heat right down, and simmer very gently for 4 – 6 hours.
3. Strain the broth, without pressing down on any ingredients, for a nice clear broth.
4. The broth can be decanted into containers and frozen.

1. Place the turkey broth in a stockpot, and add the lemongrass, ginger, chili, cilantro stalks and garlic. Bring to a boil, then turn down the heat and simmer for 15 minutes. Strain into a clean pot, discarding the aromatics.
2. Add the soy sauce and Frank’s Red Hot Slammin’ Sriracha, until the broth is seasoned to your taste. It should taste lightly salty and spicy.
3. Meanwhile, bring a pot of water to the boil, and add the salt. Blanch the bok choy, or greens and the mushrooms for a minute, then refresh in cold water.
4. Divide the blanched greens, mushrooms and turkey between four deep bowls. Pour over the hot broth, and garnish with green onions.
5. Serve with Frank’s Red Hot Slammin’ Sriracha and limes, so that everyone can season their bowls to taste.