Lemongrass-Turkey Soup

• 1 (6-inch) lemongrass stalk
• 6 cups reduced-sodium chicken broth
• 6 garlic cloves
• 1 tablespoon grated fresh ginger
• 2 cups shredded cooked turkey or chicken
• 1 1/2 cups sliced snow peas
• 1/2 (8-oz.) package fresh button mushrooms, sliced
• 1 jalapeno pepper, thinly sliced (optional)
• Toppings: hot sauce, sliced green onions, cilantro

1. Trim and discard root end and tough outer leaves of lemongrass stalk; smash with flat side of knife.
2. Bring broth, garlic, ginger, and lemongrass to a boil in a covered Dutch oven over high heat. Reduce heat to medium; simmer 20 minutes. Remove from heat; let stand to infuse 15 minutes. Discard lemongrass and garlic.
3. Bring broth mixture to a boil over medium-high heat; stir in turkey, next 2 ingredients, and, if desired, jalapeno. Boil 3 minutes. Serve with toppings.
4. Speedy Lemongrass-Turkey Soup: Omit lemongrass, garlic, and ginger; substitute 1 (32-oz.) container Thai ginger-infused broth for reduced-sodium chicken broth. Omit Steps 1 and 2; prepare recipe as directed in Step

stalk, chicken broth, garlic, ginger, chicken, snow peas, fresh button mushrooms, pepper, cilantro

Taken from www.myrecipes.com/recipe/lemongrass-turkey-soup (may not work)