TURKEY TOM KHA GAI
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.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- 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.
- Stain broth mixture through a fine-mesh sieve, discard vegetables, and return broth to the pot.
- Stir turkey, mushrooms, fish sauce, and palm sugar into broth; simmer until mushrooms are tender and turkey absorbs broth flavor, about 15 minutes.
- Pour coconut milk, lime juice, green onions, and cilantro leaves into broth. Bring soup to a simmer and drizzle in chili oil.
Nutrition Facts : Calories 441 calories, Carbohydrate 13.1 g, Cholesterol 95.2 mg, Fat 26.7 g, Fiber 1.8 g, Protein 38.6 g, SaturatedFat 19.4 g, Sodium 2353.5 mg, Sugar 5.2 g
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