Leftover turkey tom yum with coconut milk

Trim the galangal and drop it into the turkey broth.

Peel the dry outer leaves off the lemongrass, trim the bottom, whack it with the back of the knife to expose the core and add it.

Fold the makrut lime leaves in half, pull the leaves off the stem and drop them in.

Crush the Thai bird chilies and add them, with half the shallot and the garlic cloves.

Add the trimmed mushroom stems.

Bring to a boil over high heat, then reduce to a bare simmer about 15 minutes.

Scoop out the aromatics.

Return to a simmer; add the mushrooms, the sliced remaining shallot and the tomato slices.

Stir in the chili jam to dissolve; add the shredded turkey.

Season with fish sauce and squeeze in a lime; simmer until the tomatoes soften and the mushrooms are cooked.

Taste and adjust sweetness with sugar if needed, saltiness with fish sauce and sourness with lime juice.

Roughly chop a couple of Thai chilies and pound them to a rough paste in a mortar and pestle; add for more heat, with a touch more chili jam.

Add about half a can of shaken coconut milk and let the fat melt in; taste.

Serve in bowls finished with cilantro leaves.