Sunday 25 June 2017

Turkey Tom Ka Gai

Donal Skehan

Tom ka gai is a Thai soup which is traditionally made with coconut milk, galangal, lemongrass and ginger. This is my twist on it, using turkey instead of chicken. Serves two.

you will need

100g rice noodles

350ml chicken stock

400ml coconut milk

3 kaffir lime leaves

1 large, thumbsized piece ginger

1 red chilli, finely chopped

1 tsp soft brown sugar

Juice of 1 lime

1 stalk lemongrass, finely chopped

250g cooked turkey

6 spring onions, finely sliced

Handful fresh coriander leaves

Method

Cook the noodles according to the instructions on the packet, then drain and rinse under cold water. Set aside.

Pour the stock and coconut milk into a medium-sized pot and bring to a steady simmer. Add in the lime leaves, ginger, chilli, brown sugar, lime juice and lemongrass and and simmer gently for 10 minutes.

Add in the cooked turkey and stir until heated through.

Divide the noodles among four bowls, pour in the soup and garnish with spring onions and coriander.

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