1 tsp low sodium soy sauce
2 tblsp olive oil ( no virgins )
1 lb ground turkey
Fresh Ginger ( chopped to your liking ) ( usually a handfull )
1/2 sweet onion ( chopped fine )
1 full head of finely chopped cilantro
1 tsp kosher salt
fresh ground pepper ( to your liking )
3 tblsp red pepper flakes
1 brick/ block extra firm tofu
1 container college inn, Thai coconut curry chicken stock
sriracha hot chili sauce ( we use 1/2 cup but please start with less and work it in to your liking )
My inspiration for this dish was based on my 6 year old son Roberts love for Cilantro and Turkey and the fact that I can never seem to get him to eat soup.
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