Tom Kha Gai Soup

Tom Kha Gai with leftover turkey breast

Serves: 4

Ingredients:

1 quart homemade chicken stock (recipe)

1 14oz can of coconut milk

2 cups chicken meat, pulled (I used leftover turkey breast meat)

1 teaspoon fish sauce

1 garlic clove

1 teaspoon minced ginger 

1 teaspoon hot chili oil (or a pinch of cayenne powder or red chile flakes)

1 teaspoon curry powder

1 tablespoon olive oil 

3 chopped green onions

4oz sliced mushrooms

Handful of chopped cilantro

Juice of 1 lime, plus slices for serving

Instructions:

Take olive oil and heat with chile and curry powder for a few minutes to permeate the oil. Add in minced garlic and ginger and sauté until fragrant.

Add chicken stock, bring to a simmer.

Add coconut milk and bring to a simmer, then add mushrooms and half the green onion and fish sauce.

Bring to a boil and reduce to a simmer. Add in chicken or turkey meat.

When ready to serve add lime juice and cilantro and top with remaining green onion.