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In a large pot, combine the stock with the sugar, chile paste, oyster sauce, sriracha, ginger, lemongrass and lime leaves and bring to a boil over moderately high heat. Stir in the coconut milk and bring to a simmer. Add the turkey and fish sauce along with the mushrooms and simmer, stirring occasionally, until the turkey is cooked through and the mushrooms are tender, about 3 minutes. Remove from the heat. Stir in the lime juice. Ladle the soup into bowls, sprinkle with the cilantro and serve.
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