Thai Lemongrass Poached Chicken with Ginger and Bean Sprouts

Bring a small pot of water to a boil, adding the chopped lemongrass and a pinch of salt.

Reduce heat to a gentle simmer and add the turkey breast, poaching for 8-10 minutes until the meat is opaque and tender. Remove turkey, shred with a fork into thin ribbons, and keep warm.

In the same aromatic poaching liquid, boil the red lentil pasta until al dente, about 6-8 minutes.

Drain the pasta, reserving a tablespoon of the fragrant broth.

In a bowl, toss the cooked pasta with the shredded turkey and fresh bean sprouts.

The residual heat from the pasta will slightly soften the bean sprouts, maintaining their crunch.

Serve immediately, garnished with fresh herbs if available, for a light but protein-dense Thai-inspired morning meal.