Spicy Thai Turkey Soup

I meant to post this recipe right after Thanksgiving, but it's good anytime of year, too! Especially when you need a little spice on a cool winter night.
Spicy Thai Turkey Soup:
Serves 4-6
6 cups low-sodium chicken broth (or turkey stock)
1 cup water
2 stalks lemongrass, ends cut, leaves bruised (alternative: 4 green onion stocks sliced into 2” pieces)
2 quarter-size thick slices fresh ginger bruised with side of knife
(optional to chop or grate the ginger)
optional 1 Tbs crushed garlic
3 cups cooked turkey meat chopped into bite size pieces
1 can unsweetened coconut milk
1 Tbs brown or natural granulated sugar (optional for taste)
1 Tbs fish sauce
1-2 Tbs. red or green curry paste
1/2 red onion sliced
1 bunch kale or spinach coarsely chopped
1 can water chestnuts
2 serrano chiles, sliced
2 bunches each basil and tarragon coarsely chopped
Toppings: chopped parsley, avocado, and lime slices.
Serve with rice or quinoa.
Bring chicken broth and water to boil. Add lemongrass, ginger, and garlic. Simmer for 5 minutes. Add all ingredients to pot except basil and tarragon. Cook until spinach or kale is tender. Add basil and tarragon at the end. Top with parsley, avocado and squeeze of lime. Serve in bowls over rice or quinoa.