Leftover Turkey Laksa

Serves 2-3

On Christmas day I strip the remaining meat from the Turkey and separate it out into roughly 250g portions and freeze. The idea of Turkey for days doesn’t appeal so I’d much rather spread it out over a few weeks.

Last night I was sent a message by a friend to say that they’d made my Turkey Tagine to use up their bird and it had gone down a treat with their family. I replied to say that we had had a leftover Turkey laksa. It’s rich, creamy and has heat from the Thai red curry paste. A real bonus is how quick it is to make; ready in under half an hour.

So here is the recipe. Let me know if you give it a go!

Ingredients:

1 tsp (coconut) oil

2 Cloves of garlic, finely diced or crushed

1-2 peppers, deseeded and diced

3 spring onions, sliced (separate the white and green parts)

Any other veg you fancy (I cut some fine green beans into 1cm pieces)

1 heaped tbsp Thai red curry paste (or less if you don’t like much heat)

3 lime leaves (optional – use the zest of a lime otherwise)

2 heaped tbsp smooth peanut butter (use one with no added salt or sugar ideally)

400ml coconut milk

500ml stock (Turkey/chicken/vegetable)

Sugar

Fish sauce (optional)

150g noodles, cooked according to the packet instructions, drained and reserved (Works great with egg noodles but I use glass noodles to keep it gluten-free)

250g cooked turkey, torn or cut into small pieces

1 lime (juice)

Step 1: Place a large sauce pan or work over a medium high heat. Add the oil, and when hot add the garlic, peppers and the white part of the spring onion and any other veg you’re adding. Stir frequently for a couple of minutes, then add the Thai red curry paste and lime leaves and stir allowing it all to become fragrant for a minute.

Step 2: Add the peanut butter, coconut milk and stock and bring to a simmer. Stir to break up the peanut butter and ensure the curry paste is now amalgamated and the soup sauce is smooth. Simmer for 10 minutes until it has thickened slightly. Add a pinch of sugar and season with fish sauce (if using alternatively use a pinch of salt) and check the taste. Add more sugar/fish sauce/salt as needed.

Step 3: Add the cooked Turkey meat to warm through and the juice of half the lime. And cook for a further three or four minutes.

Step 4: Meanwhile arrange the cooked noodles at the bottom of your soup bowls, and then ladle the laksa over the top, evenly distribute the turkey and vegetables. Sprinkle over the green spring onion slices and use the remaining lime to give a little squeeze of fresh juice over each bowl and serve.