Turkey Tom Kha Gai Soup

Spicey hot and wonderful.

Prep: 10 minutes

Cooking: 20 minutes

Serves: 4


  • 2 lemongrass stalks (white part only)
  • 1 litre chicken stock
  • 4cm piece ginger, peeled, cut into matchsticks
  • 2 kaffir lime leaves, torn
  • 1 long red chilli, thinly sliced, plus extra, to serve
  • 2 tsp grated palm sugar
  • 500gm Steggles turkey diced thigh fillet
  • 100g button mushrooms, halved
  • 400ml can coconut milk
  • 150gm green beans cut into thirds
  • 2 tbsp fish sauce
  • 2 tbsp lime juice, plus wedges to serve
  • Thai basil leaves, to serve


  1. Bruise the lemongrass stems with the back of a knife and cut each one in half.
  2. In a saucepan, bring the chicken stock, lemongrass, ginger, lime leaves, chilli and palm sugar to a gentle simmer over medium-high heat.
  3. Add the turkey, mushrooms and coconut milk and simmer for 5 to 10 minutes, stirring, until turkey is cooked. Add beans for 2 to 3 minutes. Add fish sauce and lime juice.
  4. Ladle the soup, into bowls, and top with basil leaves.
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All Steggles chickens are raised in large barns, and free of any added hormones.
Steggles May 23, 2018
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