Thai-style turkey soup is based on a frugal use of leftovers -- every scrap of turkey you have can be used to make the stock. But the recipe takes this familiar stock in a very different direction, adding a variety of ingredients from the Malay Peninsula to bring lightness and a fresh flavor. While this dish is not typical of my own cooking, it is based on one of my favorite Asian soups, and the recipe offers plenty of opportunities for refinement -- from the care you take in cutting the garnishes just right to the diligence in preparing and straining the broth.
From the story: Master Class: Thomas Keller explores Thanksgiving leftovers
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.
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.