1teaspoonground turmericor use 2 teaspoons grated fresh
5cupslow-sodium turkey or chicken brothor make your own turkey broth from leftover turkey bones
2teaspoonsgrated fresh ginger
1cuplite coconut milkshaken
2cupsshredded cooked turkeyor use shredded rotisserie chicken
¼cupchopped cilantro for garnish
Melt the butter in a medium saucepan over medium heat. Add the onion and cook with 1 teaspoon of the salt for 5-8 minutes until softened. Add the garlic, carrots, turmeric, and cardamom and cook for another minute. Pour in the broth, ginger, and coconut milk and bring to a simmer. Meanwhile, use a vegetable peeler to peel 3-4 big strips of zest from the lime and drop them in the broth.
Let the soup simmer for about 10-15 minutes until the carrots are softened. Cook the noodles in a separate pot of water until almost cooked through. Drain, or scoop them with a slotted spoon and add them to the soup along with the shredded turkey. Taste the soup for seasoning, depending on how seasoned your stock is, you could need quite a bit more salt.
To serve, ladle the soup into bowls, and top with cilantro. Serve with lime wedges.
If using the chilis, either chop them and add them in step 1 with the garlic and spices, or chop them with the cilantro and sprinkle on top of the finished soup for more of a kick.