Serves 4
Preparation time 10 minutes
Cooking time 20 minutes
Ingredients
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
Method
Bruise the lemongrass stems with the back of a knife and cut each one in half.
In a saucepan, bring the chicken stock, lemongrass, ginger, lime leaves, chilli and palm sugar to a gentle simmer over medium-high heat.
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.
Ladle the soup, into bowls, and top with basil leaves.
