Easy Thai Coconut Soup

1 tsp olive oil
1 1/2 tbs minced jalapeno peppers
1 1/2 tbs freshly minced ginger or 1 1/2 tsp ground dried ginger
2 (14.5 oz) cans chicken broth
1 (13.5 oz) can light coconut milk (about 1 3/4 c)
1/2 tsp kosher salt
2 packages ramen noodles (NOT the seasoning packets)
3/4 c. sliced mushrooms (optional)
1 1/2 tbp fresh lime juice
1 c. diced or shredded cooked chicken
2 tbs chopped cilantro, plus more for garnish
Sliced green onion and lime wedge for garnish

1. Head med-sized soup pot to med-high heat.  Add oil, jalapeno and ginger (if using fresh).  Cook 1-2 minutes, stirring frequently, until softened and fragrant.  If using ground ginger add to softened jalapenos and stir.  Add chicken broth, coconut milk and salt.  Increase heat and bring to a boil.  Reduce to simmer and add noodles.  Simmer 3-5 minutes until noodles are softened.  If using mushrooms add them in the final 2-3 minutes of cooking noodles.

2.  Add chicken and simmer about 30 seconds to heat through.  Remove from heat and stir in lime juice and cilantro.  Garnish and serve.  

Gyro Burger Pitas

1 lb Ground Lamb (Beef or turkey also work)
4 cloves garlic, minced
1 1/2 tsp dried minced onion
1 tbs dijon mustard
1/4 tsp kosher salt
1/4 tsp black pepper
1 tbs red wine vinegar
1/4 dried oregano
1 tsp chopped rosemary, dried or fresh
4 whole wheat pitas or 6" flatbread
Thinly sliced onion
Fresh tomato slices
Tzatziki

Gently combine lamb, garlic, onion, mustard, s&p, vinegar, & spice.  With hands shape into 4 oblong patties (they will fit better in pita). Grill 5-6 minutes on each side and remove.

Allow to stand 5 minutes.  Place on pitas, add onions, tomatos and tzatziki.  Fold like a taco and serve immediately.

Tzatziki
1 1/2 c. plain greek yogurt
1 clove garlic, minced
1-2 tsp lemon juice
3 green onion, white ends finely chopped
1 tsp dried dill weed
1/2 med. cucumber peeled, seeded & thinly sliced
Kosher salt and fresh pepper to taste

Combine all ingredients in small bowl.  Stove covered in fridge up to 3 days.