Bruise the lemongrass stems with the back of a knife and cut each one in half
In a saucepan, bring the chicken stock, lemongrass, ginger, lime leaves, chilli and palm sugar to a gentle simmer over medium-high heat
Add the turkey, mushrooms and coconut milk and simmer for 5 to 10 minutes, stirring, until turkey is cooked. Add beans for 2 to 3 minutes. Add fish sauce and lime juice
Ladle the soup, into bowls, and top with basil leaves
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