Thai Lemongrass Turkey and Bean Sprout Noodle Soup

Bring 500ml of water to a gentle simmer in a medium pot. Add the minced lemongrass and let it bloom for 3-4 minutes until the kitchen smells bright and citrusy.

Add the thinly sliced turkey breast to the poaching liquid. Cook for 3-5 minutes until the turkey is opaque and tender.

In a separate pot, boil the red lentil pasta according to package directions, then drain well.

Add the cooked pasta and fresh bean sprouts to the poaching liquid. The heat from the broth will slightly wilt the sprouts while keeping their signature crunch.

Ladle into a deep bowl. Garnish with a squeeze of fresh lime juice and a pinch of galangal powder to brighten the broth. Serve immediately while steaming hot.