So we’ve started on our stock of turkey leftovers from the freezer. Last year we made a clear Vietnamese broth so this year we thought we’d try a creamy coconut tom ka gai to ring the changes. This is delicious!
Turkey tom ka gai – to serve 2
- 50g flat rice noodles
- 1 x 400ml tin half-fat coconut milk
- 300ml chicken stock
- a small chunk of ginger, shredded
- 1 stalk lemongrass, discard the woody outer leaves and chop
- 1 red chilli, shredded
- 200g cooked turkey
- 50g mangetout, shredded
- 1 lime, juiced
- 1 tsp brown sugar
- 1 tbsp fish sauce
- a handful of coriander leaves
Cook the noodles according to the pack, then drain and rinse with cold water. Bring the coconut milk and stock to a simmer, add the ginger, lemongrass and half the chilli and simmer for a few minutes. Add the turkey and mangetout and simmer for another couple of minutes to heat through. Stir in the lime, sugar and fish sauce, divide the noodles between two warm bowls, ladle over the soup, then scatter the rest of the chilli and coriander over the top.
Wine Suggestion: This works superbly with a good Riesling from the Mosel which combines a sweetness, pure fruit flavours, acidity to balance and a lovely lightness to both the alcohol and body … you want to match the chilli with sweetness and complement the clear and defined flavours of the soup without overwhelming it! Our choice of the evening is the Max Richter (the maker) Wehlener Sonnenuhr (the vineyard) Riesling (the grape) Spätlese (the ripeness at harvest) from the Mosel in Germany. The German naming system may seem impenetrable and intimidating but don’t be put off, the wines are usually fantastic, as long as you spend a bit more than the big brands!
(Original recipe from BBC Good Food)