In a frying pan sauté the ground turkey and chopped shallots in the olive oil until it is no longer pink.
Add the soy sauce and cook for another 5 minutes.
Set aside.
In a large soup stockpot add the chicken broth, chile pepper, jalapeño, lemongrass, red curry paste, ginger, garlic, lime leaves and heat to boiling.
Once boiling turn to low and add the fish sauce.
Let this simmer for at least an hour.
Remove the chile pepper, ginger, jalapeño, lemon grass and lime leaves.
Add the cooked ground turkey and the carrot strips and cook on low for about 10 minutes.
Meanwhile bring a medium pot of water to boil.
Add the gluten free ramen noodles and using a set of tongs work at separating the noodles so that they do not stick together and then will cook properly.
Cook once separated for 3 minutes.
Drain and set aside.
To serve soup divide the cooked gluten free ramen noodles into each bowl.
Add soup to noodles.
Add in garnishes such as snap peas, mushrooms and bean sprouts.
Enjoy!