Turkey Tom Kha Gai
Makes 6 servings
2 (14-ounce) cans light unsweetened coconut milk
3 cups turkey stock (recipe below)
4 ounces thinly sliced crimini mushrooms
6 tablespoons finely chopped lemongrass
1/4 cup fish sauce (nam pla)
2 tablespoons minced fresh ginger
1 to 2 Serrano chilies, sliced into rounds (use 2 for a spicier soup)
2 to 3 teaspoons chili-garlic sauce (use more for extra heat)
3 cups chopped leftover turkey meat
1/2 cup thinly sliced scallions
1/4 cup thinly sliced basil
1/4 cup freshly squeezed lime juice
1. Combine the coconut milk, turkey broth, mushrooms, lemongrass, fish sauce, ginger, Serrano chili, and chili-garlic sauce in a large saucepan.
2. Heat the mixture over medium high heat. When it begins to boil, reduce the heat and cover the pot and allow it to simmer for 10 minutes, so that the flavors blend.
3. Add the turkey, and continue to let the soup simmer until the turkey is heated through, about 3 to 5 minutes.
4. Mix in the scallions, basil and lime juice. Serve.
Makes approximately 4 quarts of stock (depending on the size of the turkey carcass and how much water you add to cover it)
1 turkey carcass, leftover from carving a whole turkey
1 large yellow onion, quartered
2 carrots, roughly chopped
1 (6-inch long) piece kombu
3 celery ribs (include celery tops if present), cut into large pieces
1 teaspoon salt
1/2 teaspoon pepper
1. Remove all the usable turkey meat from the turkey carcass to add to the soup. Put the leftover bones in a large stock pot, breaking them up as necessary to fit them in the pot. Fill the pot with enough cold water to cover the carcass by 2 inches. Add the yellow onion, carrots, kombu, celery tops, and peppercorns.
2. Heat the pot over high heat. Just before the water comes to a boil, reduce the heat to bring the stock to a bare simmer. (Avoid letting the stock start to boil, as the kombu will become bitter.) Skim off any foam that may float to the surface of the stock. Then stir in the salt and pepper.
3. Simmer for at least 4 hours, uncovered or partially covered (so the stock reduces), occasionally skimming off any foam that comes to the surface.
4. Remove the bones and vegetables and strain the stock through a fine mesh strainer. Pour the stock into heatproof containers. Let cool to room temperature and then refrigerate or freeze. (If freezing, leave at least 1/2 inch of head space in the containers to allow for liquid expansion.)