Directions

1. Sear shallots, ginger and galangal in 1 tablespoon coconut oil for 5 mins.

2. Add 1 quart poultry bone broth or your leftover turkey stock to the seared aromatics.

3. Add 2 cans coconut milk, low or whole fat, or 2 cups water with the appropriate amount of freeze-dried coconut milk powder.

4. Peel and bruise one stalk of lemon grass and add to the broth along with 4 kafir lime leaves, add to the broth and simmer 5 mins.

5. Add 2-4 Thai chilis, chopped, 2T fish sauce, 2t coconut sugar, and salt to taste.

6. Add 3-4 cups shredded leftover cooked turkey and simmer 10 mins

7. Remove from the heat, remove the inedible aromatics: Ginger, Galangal, Lemongrass.

8. Serve with abundant fresh lime juice, chopped fresh scallions and fresh cilantro leaves.