• Thai Turkey Soup


    Yield: 4 Servings

    • Ingredients
    • Vegetable oil
      1 Tbsp.
    • Shallot, thinly sliced
      1 ea.
    • Garlic, minced
      ½ tsp.
    • Lemongrass, minced
      1 Tbsp.
    • Red chile flakes, dried
      1 tsp.
    • Chile paste, ground
      1 tsp.
    • Galangal, 1-inch piece, cut slices size of quarter
      1 ea.
    • Turkey stock
      3 cups
    • Fish sauce
      2 Tbsp.
    • Sugar
      1 tsp.
    • Coconut milk
      2 cup
    • Turkey breasts or thighs, boneless, skinless, ½- inch dice
      ⅓ lb.
    • Mushrooms, straw or white, sliced
      1 cup
    • Tomato, cut into wedges
      1 cup
    • Lime juice
      ½ Tbsp.
    • Kaffir lime leaves
      2 ea.
    • Cilantro sprigs
      6 ea.


    1. Heat the oil in a saucepan over medium heat until moderately hot. Add the shallot, garlic, lemongrass, chile flakes, galangal and chile paste and brown slightly, about 30 seconds. Working quickly and without burning the spices, add the coconut milk, stock, fish sauce, and sugar. Bring to a boil and add the turkey, mushrooms, and tomato. As soon as it comes to a second boil, turn off the heat and add the lime juice and torn lime leaves and serve immediately. Garnish with the cilantro.