1 T safflower or grapeseed oil
½ C shallots, peeled and sliced
¼ C fresh ginger, minced or grated
2 garlic cloves, minced
1 (3-4inch) stalk lemongrass, slit down the middle lengthwise and gently pounded with the back of a knife to release oils
3 C turkey broth, preferably homemade
1 (13oz) can coconut milk
3 T fish sauce
3 T fresh lime juice
1 t sugar
½ – 1 serrano pepper, sliced (taste to determine heat of the pepper)
4 oz shiitake mushrooms, sliced
1 ½ C cooked turkey, cubed (preferably white meat)
Fresh Thai basil, mint and/or cilantro, chopped
Heat the oil in soup pot over medium low heat. Add the shallots, ginger, garlic and lemongrass. Stir and cook 1-2 minutes, until fragrant. Add the broth, coconut milk, fish sauce, lime juice and sugar. Cover and bring to a gentle simmer. Add the peppers, shiitake and turkey; simmer until mushrooms are cooked, about 10 minutes. Ladle into bowls and serve with a generous amount of fresh chopped herbs. Serves 4.