Thai Turkey Soup
1 1/2 quarts (6 cups) turkey broth (or substitute reduced-sodium chicken broth)
10 thin slices fresh ginger, about the size of a quarter
1 or 2 stems lemongrass
1 13- or 14-ounce can unsweetened coconut milk
1 or 2 tablespoons green or red curry paste
1 tablespoon brown sugar or palm sugar
2 tablespoons fish sauce
2 cups cut up or shredded cooked turkey
1 cup (lightly packed) fresh baby spinach
1 serrano chili, sliced into thin rounds (optional, the chili paste will be hot)
Fresh cilantro, chopped
Combine turkey broth with 1 cup of water and ginger in a saucepan. Bring to a boil over high heat, then reduce to simmer.
Cut the tough tops (at least 8 or 10 inches) off the lemongrass, and trim the root. Cut the remaining piece into 2-inch lengths. With the back of a heavy knife or another blunt object, bruise the leaves. Add them to the broth.
Shake well the can of coconut milk. Pour about ½ of it into a large pot set over high heat. Add curry paste. Stir to work out the lumps. Add sugar, fish sauce and turkey. Pour the turkey broth through a strainer into the coconut milk. Add remaining milk to the pot, along with spinach. Cook until spinach is wilted. Serve topped with chili slices (if desired) and cilantro.