MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Smokey Leftover Turkey Soup
Categories: Soups
Yield: 4 Servings

3 Shallots; peeled and cut in
-half lengthwise
5 Dried chilies; up to 8, to
-taste
3 c Chicken stock; unsalted
2 Lemongrass stalks; bottom
-half only, smashed and cut
-into 2" pieces
10 sl Galangal
5 Kaffir lime leaves
5 g Bonito flakes
2 tb Fish sauce
2 tb Tamarind juice
2 c Leftover cooked turkey or
-chicken; (see note), torn
-into bite-sized pieces
1 c Oyster or straw mushrooms
-or other mushrooms of your
-choice; bite-sized pieces
1 tb Lime juice; up to 2 tb
Cilantro; chopped, for
-garnish

Note: You don t need to have leftover meat for this! You can simply
use raw chicken, or if you want to achieve the rustic hand-torn-meat
look like in the video, simply poach a whole piece of chicken breast
right in the stock (add the fish sauce to the stock before poaching
the chicken so the chicken is flavourful). Remove the chicken, tear
into pieces, then add them back into the soup as per the instructions.

To toast dried chilies:

Place the chilies on a baking sheet and broil them on low, 6" away
from the elements, until they develop charred spots (watch them and
don't go anywhere, this happens very quickly!). Alternatively, place
the dried chilies into a dry wok or saute pan and toast over medium
heat, stirring constantly, until they are charred and crispy.

To char shallots:

Place the shallots, cut side up, on top of a foil-lined baking sheet
and broil them on high on the top rack until the edges are charred.
Alternatively, place them on a grill, cut side down, until charred.

Add chicken stock to a pot and bring to a simmer over medium high
heat. Add shallots and dried chilies (if you want your soup to be
spicy, break the chilies up, the more you break the spicy the soup
becomes). Lower the heat and simmer gently for 5 minutes or until the
shallots are softened.

Add lemongrass, galangal, kaffir lime leaves, and bonito flakes and
simmer for 3 minutes.

Add fish sauce, tamarind juice, cooked chicken or turkey, and
mushrooms; bring to a boil, then remove from heat. Add lime juice,
taste and adjust seasoning with more lime and/or fish sauce as
needed. Sprinkle with chopped cilantro right before serving.

Recipe by Tom Kloang

Recipe FROM: <gemini://gmi.noulin.net/cooking/140.gmi>

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