5 oz (150 g) pack of brown shimeji mushrooms, roots removed
2 Tbsp (30 mL) fish sauce
4 hot, red bird’s eye chilies, sliced
Juice of ½ a lemon
Place the stock in a large pot.
Prepare the lemongrass, by peeling the tough outer layers until you get to the tender hearts. Remove the hearts, and keep aside for the garnish. Chop the rest of the lemongrass into 1” (2.5 cm) lengths and bruise, using a mortar and pestle.
Add the red chilies to the mortar and pestle and bruise.
Add the bruised lemongrass, red chilies, torn lime leaves, lime juice, sliced galangal and 4 Tbsp (60 mL) fish sauce to the stock. Bring to the boil, then turn down the heat and simmer for 15 – 20 minutes. Taste and add extra fish sauce, lime juice and a pinch of palm sugar so that the broth is finely balanced between hot, salty and sour.
Add the turkey breast to the stock, and gently poach for about 10 - 15 minutes, or until the breast is just cooked through (the poaching time depends on the thickness of your turkey breast). Gently lift the cooked breast out of the broth, let it cool for a few minutes, then shred.
Strain the soup into a clean pot, and discard the aromatics. Taste and adjust seasoning. Stir in the shredded lime leaves, sliced lemongrass hearts and the shimeji mushrooms.
In a small bowl, combine the 2 Tbsp (30 mL) fish sauce, sliced bird’s eye chilies and the lime juice to make chili sauce. Keep aside, until ready to serve.
To serve, reheat the soup. Divide the shredded turkey between four bowls, and pour the soup over. Season with the chili sauce to taste.
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