Heat Up The Turkey
Finely dice the chillies, ginger, garlic and the shallots. Bruise the lemongrass with the back of a knife.
Pour the chicken stock into a frying pan and add the chillies, ginger, garlic, shallots, coriander and lemongrass.
Pour the fish sauce and soy sauce into the pan and bring everything up to a boil. Boil and reduce for 20 minutes, then add the turkey and reduce for another 10 minutes, until the turkey hot through and the sauce just coats the turkey.
Fish out the lemongrass and cool in the fridge.