Who would think that with left over turkey, you can make a FABULOUS Thai soup by making Turkey Broth? We didn't expect this soup to be a great as it was. This is a definite keeper of a recipe. Can't wait to make it and eat it again. Just delicious!
Thai-style Turkey Soup with Tamarind, Lemongrass and Fragrant Herbs
Los
Angeles Times
Note:
The soup can be served with steamed jasmine rice for a more substantial meal.
Galangal, kaffir lime leaves, tamarind pulp, Thai basil and fish sauce are
available at Thai and general Asian markets.
1 tablespoon
vegetable oil
2 large
cloves of garlic, thinly sliced
4 ounces
(about 4 large) shallots, thinly sliced
1 quart
turkey or chicken stock (low-sodium canned broth can be substituted for some or
all of the stock)
2 sticks of
lemongrass, root trimmed and outer leaf discarded
1 ounce
sliced ginger, about 5 (1-inch diameter) "coins" sliced ¼-inch thick
1 ounce
sliced galangal, about 5 (1-inch diameter) "coins" sliced ¼-inch
thick
5 large
kaffir lime leaves, split in half
2 red
jalapeños, 1 halved (to flavor the broth) and the other thinly sliced (for
garnish)
1 star anise
1 (3-inch)
cinnamon stick
1 ounce
(about 1½ tablespoons) tamarind pulp, seeds removed (juice of one large lime
can be substituted if unavailable)
1 (14-ounce)
can coconut milk
1 tablespoon
fish sauce
2 tablespoons
sugar
1-1/2 teaspoons kosher salt
1 slender Chinese eggplant (about
6 ounces), cut into ¾-inch wedges
3 ripe but firm roma tomatoes
(about 8 ounces), cut into ¾-inch pieces
1-1/2 cups leftover turkey meat, diced
or picked into bite-size pieces
2 green onions, thinly sliced
1 cup Thai basil leaves
1 cup cilantro leaves
1 cup mint leaves
1 or 2 limes, cut
into wedges
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, kaffir lime leaves, halved
jalapeño, 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 jalapeño, herbs and lime wedges on the side
allowing for each person to finish to their taste.
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