Turkey Tom Kha Gai

• 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

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.
2. Stain broth mixture through a fine-mesh sieve, discard vegetables, and return broth to the pot.
3. Stir turkey, mushrooms, fish sauce, and palm sugar into broth; simmer until mushrooms are tender and turkey absorbs broth flavor, about 15 minutes.
4. Pour coconut milk, lime juice, green onions, and cilantro leaves into broth. Bring soup to a simmer and drizzle in chili oil.

turkey broth, stalks lemongrass, fresh ginger, cilantro stems, lime, red pepper, turkey, clamshell mushrooms, fish sauce, palm sugar, coconut milk, lime juice, green onions, cilantro, chili oil

Taken from www.allrecipes.com/recipe/240476/turkey-tom-kha-gai/ (may not work)