Page title and description
Soups & stews
- 500g leftover turkey, shredded
- 500ml Malaysian turkey or chicken stock (see recipe)
- 1 x 400ml tin coconut milk
- 1 small onion, finely diced
- 2 garlic cloves, grated
- 2 fresh tomatoes, diced
- 1 red chilli, finely chopped
- thumb of ginger, grated
- 1 lemongrass stick
- 1 cinnamon stick
- 1 tbsp Malaysian curry paste or Thai red paste
- bunch of fresh coriander, chopped
- 240g dried noodles
- 2 limes
Prep time: 15 min
Cooking time: 1h
Step 1In a heavy-bottom saucepan, heat a glug of vegetable oil. Fry the onion until soft. Add the garlic, ginger and chopped chilli, and stir-fry for a few minutes. Add the curry paste, lemongrass and cinnamon stick, and stir for a further more minutes, then add the tomatoes and stir.
Step 2Add the chicken/turkey stock and coconut milk, and boil until it reduces by roughly 25%. Keep stirring to make sure nothing sticks to the bottom. Taste and season with salt and pepper.
Step 3Turn the heat down and add the turkey meat. Allow to gently simmer for 10 minutes, then add chopped coriander.
Step 4Cook the noodles separately, according to the packet instructions. When cooked, transfer to bowls and then pour the laksa on top. Garnish with fresh lime wedges, more coriander, and whatever else you choose to use!