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 )
Gail Simmons gives us her list of pantry must-haves. Ingredients you should always have around to enhance and boost the flavor of all your meals. It's the little things that keep life interesting. Read more here.
Chefs Joanne Chang and Karen Akunowicz from Myers + Chang in Boston, show us how to use lemongrass. It's the central ingredient in their Green Monster, infusing the stir-fry with unique bright, citrusy, and floral-herbal fragrance. Read more.
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.
Softened vegetables, including onions and bell peppers, amped up with spices like chili powder, cumin, oregano, and cayenne, form the base of this tortilla soup. Chicken broth and tomatoes are added, along with soft corn tortillas that meld into the liquid to make a hearty, thick meal. Finally, shredded chicken is stirred in, and everything is garnished with crunchy tortilla strips, sour cream, shredded cheese, and scallions (avocados, pickled jalapeños, and cilantro would all work too). Read more.