Turkey Laksa with Chilli and Lime

Turkey Laksa with chilli and lime

Serves 4


1 litre turkey stock (made from the roasted carcass), skimmed and well-strained
4 spring onions, sliced
2 shallots, finely chopped
3 garlic cloves, crushed
2 birds eye chillies, chopped
5 cm piece of ginger, finely grated
6 kaffir lime leaves, torn
400ml coconut milk
1 tbsp sesame oil
1 tbsp fish sauce
juice of 1 lime, plus extra lime wedges to serve
2 tsp finely grated palm sugar or light brown sugar
200g vermicelli rice noodles, cooked
500g leftover cooked turkey meat, shredded
200g tender stem broccoli, trimmed and cooked
a few sprigs of mint and some coriander leaves, to serve
1 birds eye chilli, sliced to serve


Put the stock in a pan with the spring onions, shallots, garlic, chopped chilli, ginger, lime leaves, coconut milk, sesame oil, fish sauce, lime juice and sugar. Bring to the boil and simmer for 10 minutes. Then add the noodles, turkey and broccoli. Cook for a further 25 minutes or until the turkey is piping hot.

Transfer to bowls, top with some sprigs of mint and coriander leaves and serve immediately with the sliced chilli and lime wedges.