Turkey Tom Kha Gai - sundaysoupblog

Ingredients

6 cups turkey broth

2 stalks lemongrass, bruised and sliced

1 (3 inch) piece fresh ginger, sliced

2 tablespoons chopped fresh cilantro stems

2kaffir lime leaves, sliced, or more to taste

½ teaspoon red pepper flakes, or more to taste

1 pound cooked turkey, cut into small cubes

1 cup clamshell mushrooms, separated

2 tablespoons fish sauce

2 teaspoons palm sugar

1 (13 ounce) can coconut milk

¼ cup lime juice

¼ cup green onions, chopped

2 tablespoons chopped fresh cilantro leaves

¼ teaspoon chili oil, or more to taste

Directions

Step 1

Combine turkey broth, lemongrass, ginger, cilantro stems, lime leaves, and red pepper flakes in a pot over medium-high heat. Bring to a simmer, reduce heat to medium-low, and simmer until flavors blend, 20 to 30 minutes.

Step 2

Stain broth mixture through a fine-mesh sieve, discard vegetables, and return broth to the pot.

Step 3

Stir turkey, mushrooms, fish sauce, and palm sugar into broth; simmer until mushrooms are tender and turkey absorbs broth flavor, about 15 minutes.

Step 4

Pour coconut milk, lime juice, green onions, and cilantro leaves into broth. Bring soup to a simmer and drizzle in chili oil.

Cook's Note:

You can use white sugar in place of palm sugar, if desired. You can use young lemon leaves in place of the lime leaves, if desired.

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