Asian Lemongrass Turkey Ragout Soup | Refreshing and Warming

Cut the turkey breast into thin strips or bite-sized cubes. Peel the carrots and slice them into rounds or matchstick-thin strips. Slice the mushrooms.

Gently bruise the lemongrass with the flat side of a knife to release the essential oils, then cut it into 4-5 cm pieces. Grate the ginger or cut it into paper-thin strips, and finely chop the garlic. Slice the spring onions, separating the white and green parts.

Heat the cooking oil in a large pot. Add the sliced turkey breast and sauté over medium-high heat for 3-4 minutes until it turns white and takes on a light color.