-
-
My review
Turkey Tom Kha Gai
71k
Chef John
"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."
Added to shopping list.
Go to shopping list.
Ingredients
55 m servings 441Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Footnotes
- Cook's Note:
- 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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1825 Ratings
-
-
-
-
-
Most helpful positive review
3/17/2015
I've only made this with chicken and chicken broth, but the flavor is fantastic! I make some basmati rice and serve the soup over it, and it's absolutely fantastic. My local stores don't have th...
Most helpful critical review
10/22/2016
I used my home made turkey broth and leftover turkey from thanksgiving. I forgot the mushroom and used lime zest instead of leaves since my area does not sell the leaves. The son and nephew sai...
Most helpful
Most positive
Least positive
Newest
3/17/2015
I've only made this with chicken and chicken broth, but the flavor is fantastic! I make some basmati rice and serve the soup over it, and it's absolutely fantastic. My local stores don't have th...
2/3/2015
Amazing! I actually made this to use up a container of baby portobellos rather than turkey, and it was delicious. I hardly ever have seconds, but did with this. I think it would be a good way to...
11/22/2016
I am not a big fan of fish, so I halved the fish sauce. Even so, there was a fairly strong fishy flavor. Outside of that, the recipe was fabulous. I used minced lemongrass (and a lot of it!) ...
11/26/2017
SO GOOD! I didn't follow recipe exactly, just kind of worked with what I had on hand: used chicken broth instead, cut up chicken breast into chunks and let it marinade in thai panang curry paste...
12/1/2019
Very tasty. I added a few touches of my own though. Added lemongrass stalk, white & sweet potatoes, celery.
9/4/2019
Excellent! This was so simple. I love coconut soup and this tastes just like the kind from the restaurant. I swapped the meat for shrimp and it came out great. Thank you!!
1/8/2019
Delicious and easy. Great way to use left over turkey up. I didn’t have the fish sauce but it was really good without it. Love the lime and coconut flavor together.
12/31/2018
What a good idea for using up leftover turkey, and I did make the broth with the bones, too. I used some grated lime rind for the lime leaves.
12/13/2018
Very authentic, just like at Thai temple. Once the fish sauce was overpowering but it was the brand I used when I could not find the kind I like. It's worth a trip to an asian market to get the ...