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Recipe From
Jamie Magazine
By Alice Hart
Tap For Ingredients
Method
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.