Turkey Tom Kha Gai Recipes

AUTHENTIC TOM KHA GAI

Steps:

• Pour chicken broth into a wok or medium size pot. Add lemongrass, galangal and shallot. Bring it to boil over medium high heat, then add palm sugar, fish sauce, coconut milk, tomatoes, mushrooms, lime leaves, Thai chilies and chicken. Stir gently and bring it to a light simmer, then reduce heat to medium and gently simmer for 6 minutes or until chicken is fully cooked.
• Add green onion and cilantro. Turn off heat. Lastly, add lime juice. 1/4 cup if you like more creamier soup and 1/3 cup if you want more tangy flavor in your soup. Stir gently one last time and serve with warm cooked jasmine rice! Enjoy!

TOM KHA GAI

Steps:

• Warm chicken broth and coconut milk together in a stockpot over medium heat; add chile sauce, lime juice, fish sauce, brown sugar, ginger, and kaffir lime leaves. Bring broth mixture to a low simmer until flavors have blended, about 15 minutes.
• Remove stockpot from heat and strain out ginger and lime leaves. Return broth mixture to the stockpot and bring to a simmer. Cook chicken in the simmering broth until no longer pink in the center, about 5 minutes. Add mushrooms, onion, zucchini, lemongrass, and basil and simmer until onion softens, about 3 minutes.

LAAB GAI (TURKEY LAAB)

Steps:

• Stir the tamarind paste into the ground turkey in a large bowl and let stand for 15 minutes.
• Heat a medium pan to high heat and add the oil. When you see the first wisps of white smoke, saute the garlic and shallot until translucent, about 1 minute. Fold the turkey into the pan and stir-fry until the turkey is just cooked through, about 3 to 4 minutes.
• Reduce to low heat then stir in the sugar, lime juice, fish sauce, and chile powder and mix well. Adjust your flavors as necessary to your taste.
• Fold in the mint, onion, roasted rice powder and scallions until well combined. Serve with carrot sticks, long beans, lettuce and cabbage. Garnish the laab with more scallions, red onion and rice powder.

TURKEY TOM KHA GAI

Steps:

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