Description
One of the great blessings, and curses, of Thanksgiving is leftover turkey. That’s where this spicy Thai coconut soup recipe comes in. This is my take on Tom Kha Gai, and as usual I make no claim as to its authenticity. I do know it tastes amazing and will make you forget you even roasted a turkey. Garnish with chili oil, cilantro leaves, and lime wedges.
Ingredients
- 6 cups turkey broth
- 2 stalks lemongrass, bruised and sliced
- 1 (3 inch) piece fresh ginger, sliced
- 2 tablespoons chopped fresh cilantro stems
- 2 kaffir 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
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 4