Turkey Tom Kha Gai
Tom rosenbauer is a fly fishing mentor and author who currently works and resides in the manchester, vermont area.
Recipe Summary 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.Ingredients | Orvis Tom Rosenbauer Books6 cups turkey broth2 stalks lemongrass, bruised and sliced1 (3 inch) piece fresh ginger, sliced2 tablespoons chopped fresh cilantro stems2 kaffir lime leaves, sliced, or more to taste½ teaspoon red pepper flakes, or more to taste1 pound cooked turkey, cut into small cubes1 cup clamshell mushrooms, separated2 tablespoons fish sauce2 teaspoons palm sugar1 (13 ounce) can coconut milk¼ cup lime juice¼ cup green onions, chopped2 tablespoons chopped fresh cilantro leaves¼ teaspoon chili oil, or more to tasteDirectionsCombine 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.You can use white sugar in place of palm sugar, if desired. You can use young lemon leaves in place of the lime leaves, if desired.Info | Orvis Tom Rosenbauer Booksprep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
4
Yield:
4 servings
TAG : Turkey Tom Kha GaiSoups, Stews and Chili Recipes, Soup Recipes,
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