Tom Kha Gai

Source: https://www.joshuaweissman.com/post/thanksgiving-leftovers-upgraded

Substitutions

Lemon grass: Use a mix of freshly grated lemon zest and a small amount of minced ginger. This combination mimics the citrusy and slightly spicy notes of lemongrass.

Kaffir lime leaves: Use the zest of a regular lime. About 1 teaspoon of zest equals 2 kaffir lime leaves.

Galongal: Ginger is the closest common substitute, though less citrusy and more pungent. Use slightly less ginger than the amount of galangal called for. Can add a small amount of turmeric in moderation.

Shiitake: Cremini is a good all-purpose replacement with a slightly milder taste.

Honshimeji Mushrooms: Enoki, Oyster, Shiitake, Cremini.

Straw Mushrooms: Button, Oyster, Enoki, Canned Straw Mushrooms.

Ingredients

• 1/2 pound cooked turkey or chicken, shredded
• 2 cups turkey stock
• 1 stalk lemongrass
• 5 kaffir lime leaves
• 3 inch knob galangal sliced
• 6 thai chilies
• 2 shallots
• 6 dried shiitake
• 1 pack honshimeji or straw mushrooms
• 1 can full fat coconut milk
• 1 Tbsp (15g) palm sugar or brown sugar
• 3 Tbsp (45ml) fish sauce
• 3 Tbsp (45ml) lime juice

Directions

1. In a medium size sauce pot, add turkey stock, chopped lemongrass stalk, chopped thai chiles, sliced knob galangal (or ginger), lime leaves, and chopped shallots.
2. Bring to medium-high heat and right when it boils reduce to low. Let simmer for 12 minutes.
3. Strain out all the solids. Add the stock back to the pot and bring back to heat before adding shiitake mushrooms and straw (or honshimeji) mushrooms. Let simmer, stirring occasionally, until the shiitake is rehydrated and the straw/honshimeji are thoroughly cooked.
4. Mix in a can of coconut milk. Season with palm sugar (or light brown sugar), fish sauce, and lime juice. Mix to combine.
5. Shred or chop up leftover turkey. Add to the hot soup and let sit for 5 minutes. Taste for seasoning.
6. Pour into a bowl. Top with crispy shallots, drizzle of chile oil, and cilantro leaves.