Turkey and Coconut Soup with Lemongrass

4 1/2 ounces cooked turkey breast, skinned
2/3 cup canned coconut milk
1 fresh red chili, deseeded and chopped
salt to taste
1 tablespoon cornstarch
1 tablespoon finely chopped fresh coriander

For the stock:

carcass of a 6 lb, 8 oz. (3 kg) turkey
2 teaspoons coriander seeds
3 1/2 ounces carrots, chopped
1 stick celery, chopped
2 inches cinnamon stick, broken
4 cloves
1 teaspoon cumin seeds

4 large cloves garlic, unpeeled and lightly crushed
2 inches cubed ginger, unpeeled and sliced
2 stalks lemongrass, bruised
8 ounces onions, unpeeled and quartered

To garnish:
4 small fresh red chilies (optional)

First make the stock. Cut the turkey carcass into manageable pieces and crush the coriander seeds with a pestle and mortar. Place them in a large saucepan; add 2 pints of water and all the other ingredients. Bring to a boil, reduce the heat to low, cover the pan, and simmer for 35 – 40 minutes.

Meanwhile, finely chop the turkey breast. Remove and discard the largest pieces of turkey carcass from the stock, then strain the stock through a large sieve into a measuring jug. There should be 1 pint 7 fl. oz; if not, add water to make up the amount.

Pour the coconut milk in a large saucepan and add the measured stock to it. Place the pan over medium heat and whisk the stock and coconut milk together.

When the coconut mixture begins to bubble, reduce the heat to low, and add the turkey and chili, and salt to taste.

Blend the cornstarch with 1 – 2 tablespoons of cold water, add it to the soup, and stir for 2 – 3 minutes until the soup thickens.

Add the fresh coriander, stir briefly, remove the soup from the heat and serve, garnished with a chili in each bowl, if you wish.

Variation: You can also make the stock with the carcasses of two large chickens.

Makes 4 servings.

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