Turkey Tom Kha Gai

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 makrut lime leaves, thinly sliced

  • 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

  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.

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

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

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

Nutrition Facts (per serving)

441 Calories 27g Fat 13g Carbs 39g Protein