Tom yum with leftover roast turkey

Bring the unsalted turkey stock to a boil.

Add smashed lemongrass and thinly sliced galangal; bruise and tear the makrut lime leaves and add them.

Pound the Thai chilies in a mortar and pestle just to bruise them, keeping them whole, and add.

Simmer about five minutes.

Variation: for tom kha, use about two parts stock to one part coconut milk.

Season with fish sauce to taste and a touch of light brown sugar.

Add oyster mushrooms and cook about a minute until softened.

Add tomatoes and the leftover turkey and heat through only, so the meat does not overcook.

Turn off the heat, then add plenty of lime juice; taste and finish with cilantro.