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.