You are very welcome.
Here it is:
Turkey Tom Ka Gai
(Cuisine at home, December 2004, Issue 48, p. 31)
Makes: About 6 Cups Total Time: About 35 Minutes Rating: Intermediate
Saute; Do Not Brown:
1/2 cup shallots, thinly sliced
1/4 cup fresh ginger, minced
1 stalk lemongrass, halved and bruised (or 2 t. minced lemon zest)
2 cloves garlic, minced
1 T. vegetable oil
Add; Simmer for 10 Minutes:
2 cups chicken broth
1 can (13 oz.) coconut milk
3 T. fish sauce
3 T. fresh lime juice
2 T. heavy cream
1 T. sugar
Stir in:
1 serrano chile, sliced
1 cup (4 oz.) shiitake mushrooms, stemmed, sliced
1 cup (4 oz.) roasted turkey, cubed or sliced (white meat preferred)
Garnish with:
Chopped fresh basil, cilantro, and mint
Saute shallots, ginger, lemongrass, and garlic in oil in a large saucepan over medium heat; do not allow to brown.
Add broth, coconut milk, fish sauce, lime juice, cream, and sugar. Simmer for 10 minutes, then remove the lemongrass.
Stir in chile, mushrooms, and turkey. Simmer to heat turkey through, about 3 minutes, then ladle into bowls.
Garnish each serving with chopped herbs.
Nutrition Information (Per 1 cup):
253 calories 69% calories from fat 19g total fat 12g carb. 1236mg sodium 1g fiber