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Turkey Tom Kha Gai

This recipe crafts a fragrant Thai Turkey Tom Kha Gai. Aromatic turkey broth is infused with lemongrass, ginger, and kaffir lime, then enriched with coconut milk, pre-cooked turkey, and clamshell mushrooms. Finished with fish sauce, palm sugar, and fresh lime juice, it's a comforting and balanced soup, garnished with cilantro and green onions.
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Total Time 55 minutes
Course lunch/dinner
Cuisine south east asian
Servings 4 people
Calories 2107 kcal

Equipment

  • 1 Large Pot or Dutch Oven For simmering the soup
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Measuring Spoons and Cups

Ingredients
  

Main

  • 6 cups turkey broth
  • 2 stalks lemongrass bruised and sliced
  • 1 3 inch piece fresh ginger, sliced
  • 2 tablespoons chopped fresh cilantro stems
  • 2 kaffir lime leaves sliced, or more to taste
  • 1/2 teaspoon red pepper flakes or more to taste
  • 1 pound cooked turkey cut into small cubes
  • 1 cup clamshell mushrooms separated
  • 2 tablespoons fish sauce
  • 2 teaspoons palm sugar
  • 1 13 ounce can coconut milk
  • 1/4 cup lime juice
  • 1/4 cup green onions chopped
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/4 teaspoon chili oil or more to taste

Instructions
 

  • Prepare the aromatics: bruise lemongrass stalks and slice them, slice fresh ginger, chop cilantro stems, and slice kaffir lime leaves.
  • In a large pot, combine turkey broth with the prepared lemongrass, ginger, cilantro stems, and kaffir lime leaves. Bring to a simmer over medium heat.
  • Add red pepper flakes to the simmering broth, adjusting the amount to your preferred spice level.
  • Add the cubed cooked turkey and separated clamshell mushrooms to the pot. Continue to simmer gently for about 5-7 minutes, allowing the flavors to meld and ingredients to heat through.
  • Stir in the fish sauce and palm sugar, ensuring they dissolve completely and the flavors are well distributed.
  • Pour in the coconut milk. Heat through gently, but do not bring the soup to a vigorous boil after adding the coconut milk, as this can cause it to split.
  • Remove the pot from the heat and stir in the fresh lime juice. Taste and adjust the seasoning with additional fish sauce, palm sugar, or lime juice as needed to achieve a balanced sweet, sour, and salty profile.
  • Ladle the hot soup into individual serving bowls.
  • Garnish each serving generously with chopped green onions and fresh cilantro leaves.
  • Finish with a drizzle of chili oil, if desired, for an extra layer of heat and flavor, and serve immediately.

Notes

To maximize flavor extraction from lemongrass, ginger, and kaffir lime leaves, ensure they are thoroughly bruised or crushed before adding to the broth. For a refined texture, consider straining the aromatics from the broth before adding the main ingredients, or remind diners to avoid them. When incorporating coconut milk, be gentle; avoid vigorous boiling after its addition to prevent it from splitting and losing its creamy consistency. The hallmark of Tom Kha Gai is its delicate balance of sweet, sour, salty, and spicy; taste and adjust the fish sauce, palm sugar, and lime juice as needed at the final stage. For presentation, garnish generously with fresh cilantro, green onions, and a final drizzle of chili oil.