Rating: 5 stars
28 Ratings
  • 5 star values: 23
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

cook:
35 mins
total:
55 mins
prep:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Nutrition Facts

441 calories; protein 38.6g; carbohydrates 13.1g; fat 26.7g; cholesterol 95.2mg; sodium 2353.5mg. Full Nutrition
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