3 inch ginger, peeled and cut into large pieces (about 1 1/2 cups)
2 tbsp soy bean paste
1/2 tsp chili flakes
7 cups water
3 lime leaves
3 tbsp fish sauce
1 cup thinly sliced cremini or king mushroom
3/4 cup sliced celery
2/3 cup edamame (shelled)
3 heads of baby bok choy, leaves halved
scallion (1 Tbsp)
chili oil (1 tsp)
quick pickled carrot and chilis (1 Tbsp)
In a large heavy bottomed pot put onions and chilis over medium to low heat with sesame oil until soft and translucent.
Push onions over to one side of the pot, and turn up the heat to medium-high and add ground turkey. Let the turkey cook out for 4-5 minutes without touching to create some browning, then flip and brown as much of the other side as possible without disturbing, then break up the turkey into small pieces with a wooden spoon.
Add lime juice, ginger, soy bean paste, chilis flakes, water, lime leaves and fish sauce. Stir until soy bean paste is well incorporated and dissolved into your broth. Let simmer uncovered for 20 minutes.
Add mushroom, celery and edamame, and keep simmering for 3-5 minutes. The celery should still have some crunch.
At the end, while the soup is still hot, add the baby bok choy leaves and stir in just to wilt them.
Garnish soup with pickled carrots and chilis, chilis oil and sliced scallion.
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