Tom Ka Gai is a Thai soup which is traditionally made of coconut milk, galanghal, lemongrass and ginger.  This is my twist on it using turkey instead of chicken.

Serves 2
250g of cooked turkey
100g of rice noodles
400ml of coconut milk
350ml of chicken stock
Juice of 1 lime
1 large thumb-sized piece of ginger
1 red chilli, finely chopped
6 spring onions, finely sliced
1 stalk of lemongrass, finely chopped
3 kaffir lime leaves
1 teaspoon of soft brown sugar
Handful of fresh coriander leaves

Cook the noodles according to the instructions on the packet, drain and rinse under cold water. Set aside. Pour the stock and coconut milk into a medium sized pot and bring to a steady simmer. Add in the lime leaves, ginger, chilli, brown sugar and simmer gently for 10 minutes. Add in the cooked turkey and stir through until heated through. Divide the noodles amongst four bowls, pour in the hot soup and garnish with springs onions and coriander.