SERVES 4
SERVES 4
This recipe is best when made with fresh chicken broth (any of the broths in this book would be wonderful). For those rare occasions when I’m out of fresh, I like to keep a case of canned chicken broth in my pantry. I use it for flavoring sauces and for quick soups, like this one.
6 cups chicken broth (this page)
1 pound ground turkey, rolled into 1-inch balls
2 celery stalks, finely chopped
5 slices fresh ginger, peeled
2 tablespoons soy sauce
½ teaspoon hot chili oil
2 heads baby bok choy
Bring the broth to a boil and add the turkey balls, celery, ginger, soy sauce, and chili oil. Reduce the heat and simmer for 30 minutes. Then add the bok choy and simmer for an additional 5 minutes. Adjust the flavor with additional soy sauce and chili oil. Serve immediately.