Turkey Tom Kha Gai

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 version of Tom Kha Gai, and as usual, I make no claims about its authenticity. I can, however, say it tastes amazing and will make you forget you ever 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 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, then reduce heat to medium-low and simmer until the flavors blend, about 20 to 30 minutes.
2. Strain the broth mixture through a fine-mesh sieve, discard the vegetables, and return the broth to the pot.
3. Add turkey, mushrooms, fish sauce, and palm sugar to the broth; simmer until the mushrooms are tender and the turkey absorbs the broth’s flavor, about 15 minutes.
4. Stir in coconut milk, lime juice, green onions, and cilantro leaves. Bring the soup to a simmer and drizzle in chili oil.