Tom Kha Turkey (Tom Kha Gai Nguang) – The Pedernal Project
This recipe-typically made with chicken-is substantially enlivened with the richer flavor of turkey. The thighs in particular add body to this soup that already has a broad spectrum of vibrant and...
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Cooking tools:
- Citrus press
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Wooden spoon
- Tongs
- Ladle
- Serving bowl
Ingredients
- 1 quart turkey stock
- 1 turkey thigh, deboned and cut into 1” cubes, thigh bone reserved
- Salt to taste
- 1 14-ounce can coconut milk
- 1 stalk lemongrass, pale yellow part only, thinly sliced
- 2” piece galangal or ginger, thinly sliced
- 6 makrut lime leaves or other lime leaves
- 2 tbsp fish sauce
- 4 tsp sugar
- Crushed Thai chiles, chile de arbol or turkey peppers to taste
- 1 cup sliced mushrooms, wild or cultivated, fresh or dried
- Juice of 2 large limes, or to taste
- Jasmine rice, for serving
- Cilantro, for garnishing
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