A perfect use for wild turkey thighs, this classic Thai soup is well balanced with rich broth, coconut milk, pungent herbs, lime and mushrooms.

This recipe-typically made with chicken-is substantially enlivened with the richer flavor of turkey. The thighs in particular add body to this soup that already has a broad spectrum of vibrant and sharp flavors like lime leaves, lime juice and lemongrass, sweetness from sugar and coconut and savory, earthy notes from fish sauce, the turkey and mushrooms. Dried wild mushrooms like oysters and chanterelles are very nice here, too. Add them in for the final hour of cooking and they’ll both rehydrate and flavor the broth.

Season this to taste at the end for a balance of salt (from fish sauce and salt), sugar and acidity from fresh lime juice.

Serves 4

1 quart turkey stock

1 turkey thigh, deboned and cut into 1” cubes, thigh bone reserved

Salt to taste

1 14-ounce can coconut milk

1 stalk lemongrass, pale yellow part only, thinly sliced

2” piece galangal or ginger, thinly sliced

6 makrut lime leaves or other lime leaves 

2 tbsp fish sauce

4 tsp sugar

Crushed Thai chiles, chile de arbol or turkey peppers to taste

1 cup sliced mushrooms, wild or cultivated, fresh or dried

Juice of 2 large limes, or to taste

Jasmine rice, for serving

Cilantro, for garnishing

Combine the turkey stock, 1 quart water, the turkey thigh bone and thigh meat and salt to taste in a medium pot and bring to a simmer. Cook gently until the thigh meat is just starting to get tender, about 90 minutes.

Add the coconut milk, lemongrass, galangal or ginger, lime leaves, fish sauce, sugar, chiles and mushrooms and simmer for another 1 to 1 ½ hours, or until the turkey is tender but not falling apart. Remove and discard the thigh bone. Adjust seasoning if necessary; salt, sugar and lime juice should be added to achieve balance. Serve with rice and plenty of cilantro.