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.
From south of the border comes this spicy and hearty soup ladled over crisp tortilla strips and grated cheddar. The soup is chunky with chicken and avocado, but it's the tortillas that give it a slight thickness and a special flavor.