Turkey Tom Ka Gai
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
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.