© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 tbsp Vegetable oil
1 each Shallot, thinly sliced
1/2 tsp Garlic, minced
1 tbsp Lemongrass, minced
1 tsp Red chile flakes, dried
1 each Galangal, 1-inch piece, cut slices size of qter
3 c Chicken stock
2 tbsp Fish sauce
1 tsp Sugar
2 c Coconut milk, unsweetened
1/2 lb cooked turkey, 1/2 -inch dice
1 c Mushrooms, straw or white, sliced
1 c Tomato, red, ripe, wedges
1/2 tbsp Lime juice
2 each Kaffir lime leaves
6 each Cilantro sprigs
Heat the oil in a saucepan over medium heat until moderately hot.
Add the shallot, garlic, lemongrass, chile flakes, galangal and chile paste and brown slightly, about 30 seconds.
Working quickly and without burning the spices, add the coconut milk, stock, fish sauce, and sugar.
Bring to a boil and add the turkey, mushrooms, and tomato.
As soon as it comes to a second boil, turn off the heat and add the lime juice and torn lime leaves and serve immediately. Garnish with the cilantro.