- 2 lemongrass stalks
- 3 Thai shallots
- 2 bird’s-eye chillies
- 1 thumb-sized piece of galangal or ginger
- 3 coriander roots , optional
- 500 ml organic turkey or chicken stock
- 1 x 400 ml tin of light coconut milk
- 1 teaspoon palm or soft brown sugar
- 3 kaffir lime leaves
- 100 g oyster mushrooms
- 200 g cooked, skinless turkey
- 1-2 tablespoons fish sauce
- 1/2 lime
- a few sprigs of fresh coriander
- Trim and bruise the lemongrass, peel and bruise the shallots and bruise the chillies. Thinly slice the galangal or ginger, then scrub and bruise the coriander roots (if using).
- Add the stock and coconut milk to a large saucepan. Bring to the boil, then turn the heat down.
- Add the sugar, lemongrass, shallots, chillies, lime leaves, galangal or ginger and coriander roots (if using). Season and simmer gently for 5 minutes.
- Tear the mushrooms and shred or slice the turkey, then add to the pan and reduce the heat to low. Simmer for another 2 to 3 minutes, then add fish sauce and lime juice to taste.
- The finished soup should be sour, salty and hot so add another bruised chilli or two, if needed. Serve hot, with a few coriander leaves scattered on top.
Source: Jamie Oliver