This is another Real Simple gem. It is indeed simple, fast, and tasty. My son gave it a 9 (on a 1-10 scale) and so did my husband. An easy crowd-pleaser featuring heart-healthy mushrooms . . . that’s a win-win.

The original recipe called for ground pork, which I’m sure would taste sensational, but I substituted ground turkey and we all loved it. So, save yourself some fat and calories and I promise you won’t miss a thing.Serves 4.
2 tablespoons canola oil
4-6 scallions, thinly sliced, white and green parts separated*
2 cloves garlic, chopped
1 tablespoon chopped fresh ginger (from a 1-inch piece or a jar)
1 pound ground turkey
10 oz shiitake mushrooms, stems discarded and caps thinly sliced
kosher salt
4 cups low-sodium chicken broth
1 tablespoon fish sauce or soy sauce
4 ounces wonton wrappers (about 10), sliced into 1/2-inch strips
2 tablespoons fresh lime juice, plus lime wedges for serving
sliced red chili peppers and cilantro leaves, for serving

Heat the oil in a large saucepan over medium-high heat. Add the scallion whites, garlic, and ginger and cook, stirring, until fragrant, about 30 seconds. Add the turkey and cook, breaking it up with a spoon, until browned and cooked through, 6 to 8 minutes. Add the mushrooms and Ā½ teaspoon salt and cook, stirring frequently, until tender, 2 to 3 minutes more.

Add the broth, fish sauce, and 2 cups water to the saucepan and bring to a boil. Add the wonton wrappers, reduce heat, and simmer until tender, 1 to 2 minutes. Stir in the lime juice. Serve with the scallion greens, chili peppers, cilantro, and lime wedges.
*The recipe as written called for 2 scallions, but I had half a bunch languishing in the bottom of my crisper that needed to be used. So I used lots. I think the amount of onion is totally up to you.