Thai Turkey and Coconut Milk Soup





Watch CIA Chef Instructor Bill Briwa demonstrate this recipe that features thigh meat for a full-flavored soup.


1 Tablespoon Vegetable oil
1 each Shallot, thinly sliced
1/2 Teaspoon Garlic, minced
1 Tablespoon Lemongrass, minced
1 Teaspoon Red chile flakes, dried
1 each Galangal, 1-inch piece, cut slices size of quarter
3 Cups Chicken stock
2 Tablespoons Fish sauce
1 Teaspoon Sugar
2 Cups Coconut milk, unsweetened
1/2 Pound Turkey breasts or thighs, boneless, skinless, 1/2 -inch dice
1 Cup Mushrooms, straw or white, sliced
1 Cup Tomato, red, ripe, wedges
1/2 Tablespoon 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.