Thai-style turkey soup

Time 1 hour
Yields Serves 4
Thai-style turkey soup

Heat a 3- to 4-quart saucepot over medium-high heat. Add the vegetable oil followed by the sliced garlic. Cook the garlic until golden brown and fragrant, about 2 minutes, careful not to burn. Immediately add the sliced shallots and cook for about a minute, stirring frequently.


Stir in the stock, lemongrass, ginger, galangal, makrut lime leaves, halved jalapeno, star anise, cinnamon and tamarind to the pot. Bring to a simmer, then cover the pot and simmer gently for 20 minutes.


Remove from heat and strain the broth through a fine mesh strainer, discarding the solids. Return the broth to the pot and add the coconut milk, fish sauce, sugar and salt, and bring back to a simmer.


Add the eggplant and tomatoes. Cover once again and cook until the eggplant is tender but has not lost its integrity, 5 to 7 minutes. Add the turkey meat and remove from heat. Ladle the hot soup into large bowls and serve with sliced green onions, thinly sliced jalapeno, herbs and lime wedges on the side allowing for each person to finish to their taste.

The soup can be served with steamed jasmine rice for a more substantial meal. Galangal, makrut lime leaves, tamarind pulp, Thai basil and fish sauce are available at Thai and general Asian markets.

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