Turkey and Coconut Soup with Lemongrass

Ingredients

• 4-1/2 oz (125 g) cooked turkey breast, skinned
• 2/3 cup (50 g) canned coconut milk
• 1 fresh red chili, deseeded and chopped
• Salt to taste
• 1 tbsp (15 mL) cornstarch
• 1 tbsp (15 mL) finely chopped fresh coriander
• For the stock:
• Carcass of a 6 lb, 8 oz (3 kg) turkey
• 2 tsp (10 mL) coriander seeds
• 3-1/2 oz (100 g) carrots, chopped
• 1 stick celery, chopped
• 2 in (5 cm) cinnamon stick, broken
• 4 cloves
• 1 tsp (5 mL) cumin seeds
• 4 large cloves garlic, unpeeled and lightly crushed
• 2 in (5 cm) cubed ginger, unpeeled and sliced
• 2 stalks lemongrass, bruised
• 8 oz (225 g) onions, unpeeled and quartered
• To garnish:
• 4 small fresh red chilies (optional)