Turkey Tom Kha Gai Recipes

Steps:

• Warm chicken broth and coconut milk together in a stockpot over medium heat; add chile sauce, lime juice, fish sauce, brown sugar, ginger, and kaffir lime leaves. Bring broth mixture to a low simmer until flavors have blended, about 15 minutes.
• Remove stockpot from heat and strain out ginger and lime leaves. Return broth mixture to the stockpot and bring to a simmer. Cook chicken in the simmering broth until no longer pink in the center, about 5 minutes. Add mushrooms, onion, zucchini, lemongrass, and basil and simmer until onion softens, about 3 minutes.

Steps:

• Bring coconut milk and broth to a boil, add thinly sliced galangal, minced ginger, and Thai chiles to soup - simmer for 10 minutes.
• Add chicken slices and stir occasionally until chicken is tenderly cooked.
• Add straw mushrooms and thinly sliced & deveined lime leaves.
• (optional : cut a few cross-sections of the lemon grass and add to the soup)
• (optional : cut tomatoes into largish cubes about 1/2" square, and add to soup).
• (optional : if you are using fresh limes, zest the lime peel into the soup).
• (optional : Add Thai chile paste or red curry paste).
• Stir well and simmer for 5-10 more minutes.
• Just before serving, turn off the heat, then add brown sugar, lime juice, fish sauce, and stir well.
• Finisher's instructions: balance the flavors by adding more spicy (chile paste), sour (lime juice), or salty (fish sauce) until perfection is reached. Different brands may have different strength or acidity -- Be careful not to overdo any one dimension, and stir well inbetween
• Top with cilantro, and serve hot by itself or pour over rice.
• Leftovers are often even more flavorful the next day or two.