So we have a gigantic lemon grass explosion in our yard -- but do I ever remember to use it? No. This soup is probably the only thing I use that lemon grass for -- I think I need to fix this issue.
If you don't have access to lemon grass, either come over and take all you want, or -- and this is probably easier, considering the gigantic dog who protects our yard, the house, "her" swiss chard plants, etc. -- grocery stores carry a version in a tube in their produce sections. It's already cooked/smashed/grated/ground, and is a good substitute for the real thing.
Shrimp can be substituted for the turkey, although at this time of year (at least in our house), leftover cooked turkey is usually in abundance. This entire soup may be made either at home or at your campsite.
1 T olive oil
1 1/2" piece ginger, grated or minced
2 garlic cloves
1 or 2 stalks lemon grass, trimmed (ends pounded and minced)
1 medium-heat red chili pepper, diced
1/4 cup white wine
1 T lime juice
2 t red curry paste
2 cans unsweetened coconut milk
3-4 cups chicken or vegetable broth
2 T fish sauce (Asian grocery stores carry this; some better chain grocery stores may have it as well)
6 oz shiitake mushrooms, sliced thin
1 cup shredded cooked turkey
handful chopped cilantro
salt and pepper
- Heat olive oil over medium heat until shimmering. Add ginger, cloves, lemon grass and pepper; saute about 2 minutes.
- Add white wine, lime juice, and curry paste; heat and stir about 2 minutes.
- Add coconut milk, broth, and fish sauce. Bring to a simmer and cook, covered, about 15 minutes.
- Add mushrooms and turkey. Cook about five minutes or until turkey is heated through.
- Stir in cilantro, and season with salt and pepper.