Combine coconut milk and stock and bring to a boil, add smashed lemongrass and ginger and to milk/stock and simmer for 15 minutes. Remove these 2 last ingredients and add turkey to milk/stock.
In a medium skillet saute mushrooms, scallions and diced red pepper in 1 tablespoon olive oil until barely tender, about 3-4 minutes. Add to the milk and turkey mixture. Add lime juice and simmer for 10 minutes.
Season with pink salt and pepper, adjust taste with more lime or fish sauce and spoon into bowls. Garnish with fresh cilantro. S
Serve with cauliflower rice ( optional)