Slice onion into thin half-moons, julienne bell pepper, and cut lime into wedges.

Cut mushrooms into 4 or 6 parts, depending on their size. Pick cilantro leaves or roughly chop them.

Rinse rice thoroughly with plenty of cold water. Add pinch of salt and cover with water (100 ml per serving), then bring to a boil.

Simmer covered over low heat for 10 minutes.

Fluff with a fork and keep rice covered until serving.

Heat a tablespoon of vegetable oil. Sear turkey pieces for one minute per side and season lightly with salt.

Set aside until Step 4.

Keep the skillet on the heat.

Add splash of oil to the pan if needed.

Sauté onion, mushrooms, and Tom kha paste together for a couple of minutes, stirring constantly to break up any clumps, and until vegetables soften.

! Be careful and start with half or even third of paste dose, if you are sensitive for spicy food: it contains a lot of chili pepper.

Carefully pour in water (150 ml per serving). Bring to a simmer, then return turkey slices and any of its juices to the pot. Stir in julienned bell pepper.

Leave uncovered over medium heat for 10 minutes.

Turn off heat.

Stir in coconut milk and juice of one lime wedge.

Taste for salt, and squeeze in more lime juice if needed.

Put rice in a separate bowl, serve with remaining lime wedges on the side.