Heat a drizzle of oil in a large skillet at medium heat.

Cook the turkey cubes for 6 to 8 minutes until brown. Add salt and pepper. Remove from the skillet.

Add a drizzle of oil, lemongrass, garlic, ginger and chili flakes and cook for 2 minutes.

Add broth, cabbage and mushrooms. Bring to a boil.

Reduce to medium heat and let the soup simmer for 15 minutes

Add the turkey cubes, half of the lime and lemon zests and adjust seasoning to taste.

Let simmer another 3 to 5 minutes.

Serve the soup in a bowl and garnish with the remaining zests and the citrus, celery, mint and cilantro juices.

You can also garnish this soup with a few drops of sesame oil.