Thai style turkey soup with tamarind lemongrass and fragrant herbs

Ingredients

• 1 tablespoon vegetable oil
• 2 large cloves of garlic, thinly sliced
• 4 ounces (about 4 large) shallots, thinly sliced
• 1 quart turkey or chicken stock (low-sodium canned broth can be substituted for some or all of the stock)
• 2 sticks of lemongrass, root trimmed and outer leaf discarded
• 1 ounce sliced ginger, about 5 (1-inch diameter) "coins" sliced ¼-inch thick
• 1 ounce sliced galangal, about 5 (1-inch diameter) "coins" sliced ¼-inch thick
• 5 large kaffir lime leaves, split in half
• 2 red jalapeños, 1 halved (to flavor the broth) and the other thinly sliced (for garnish)
• 1 star anise
• 1 (3-inch) cinnamon stick
• 1 ounce (about 1½ tablespoons) tamarind pulp, seeds removed (juice of one large lime can be substituted if unavailable)
• 1 (14-ounce) can coconut milk
• 1 tablespoon fish sauce
• 2 tablespoons sugar
• 1 1/2 teaspoons kosher salt
• 1 slender chinese eggplant (about 6 ounces), cut into ¾-inch wedges
• 3 ripe but firm roma tomatoes (about 8 ounces), cut into ¾-inch pieces
• 1 1/2 cups leftover turkey meat, diced or picked into bite-size pieces
• 2 green onions, thinly sliced
• 1 cup thai basil leaves
• 1 cup cilantro leaves
• 1 cup mint leaves
• 1 or 2 limes, cut into wedges

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