Herb-infused creamy and mild Thai soup, commonly known as Tom Kha Gai. Leftover Turkey replaces Gai (chicken) beautifully.
When there are lots of leftover turkey, keep the white cooked breast meat for this soup. Infusion is the key to this aromatic Thai soup. Gentle heat and fresh herbs (lemongrass, galangal, lime leaves and chillis) infused with aromatic coconut milk create the base for this soup. The kitchen will be warm and filled with Thai aroma that brings back some fond memories of Thailand. Once the soup is done throw in the leftover meat and heat through gently just before serving.
If using raw chicken or turkey breasts, add cooking time to ensure the meat is cooked through.
Prep time : 5 minutes
Cooking time: 20 minutes.
300-500 gram cooked turkey breast
2 tins of 400ml coconut milk
2 inches long galangal
300 gm mixed mushroom
2-3 red chillies based
2 lemongrass sliced into 1 inch long
4 kaffir lime leaves
coriander to garnish
3 tbsp fish sauce
juice of 1- 2 limes
2 tsp sugar
1 cup water
Slice the turkey breast into bite size strips.
In a large saucepan*, gently bring coconut milk to a boil then add the water. Mix well.
Add galangal, lemongrass, lime leaves and chillis to sauce pan. Lower the heat and cover. Leave to infuse for at least 15 minutes.
Season with fish sauce, sugar, lime juice and taste.
Add mushroom and cook through.
Add the turkey breasts when ready to serve.Garnish with chopped coriander
* the bigger the saucepan the better. It gives more room to infuse.