Turkey Tom Kha Gai

One of the great blessings, and curses, of Thanksgiving is leftover turkey. That’s where this spicy Thai coconut soup recipe comes in. This is my take on Tom Kha Gai, and as usual I make no claim as to its authenticity. I do know it tastes amazing and will make you forget you even roasted a turkey. Garnish with chili oil, cilantro leaves, and lime wedges.

Step: 1

Combine turkey broth, lemongrass, ginger, cilantro stems, lime leaves, and red pepper flakes in a pot over medium-high heat. Bring to a simmer, reduce heat to medium-low, and simmer until flavors blend, 20 to 30 minutes.

Step: 2

Stain broth mixture through a fine-mesh sieve, discard vegetables, and return broth to the pot.

Step: 3

Stir turkey, mushrooms, fish sauce, and palm sugar into broth; simmer until mushrooms are tender and turkey absorbs broth flavor, about 15 minutes.

Step: 4

Pour coconut milk, lime juice, green onions, and cilantro leaves into broth. Bring soup to a simmer and drizzle in chili oil.

Per Serving: 441 calories; protein 38.6g; carbohydrates 13.1g; fat 26.7g; cholesterol 95.2mg; sodium 2353.5mg.

The word “stew” can refer to 2 time a dish and a make dishes method. Stewing makes slowly cooking piece of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, instead it does have a few piece of differences. The meat is chopped into smaller pieces instead of being cooked whole , and the liquid completely covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor goes way beyond preserving you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.