Spicy Turkey Coconut Soup with Glass Noodles
Cut the turkey breast into thin strips. Rinse, trim and thinly slice the scallions. Rinse the chile, slit lengthwise, remove the seeds and white ribs and chop finely. Drop the glass noodles in a pan of boiling water for a minute or two and drain well.give short glass noodles into the boiling water, then drain well.
Heat the oil in a Dutch oven, and saute the turkey meat, chile pepper and scallions briefly. Add the coconut milk and broth and simmer 5 minutes. Cut the glass noodles into pieces and add to the soup. Stir in the lemon juice and soy sauce, season with salt and pepper. Rinse the cilantro, shake dry, pluck off the leaves and sprinkle on the soup before serving.