Turkey Laksa with Chilli and Lime
Ingredients:
Words by:
Dominic Franks
Featured in:
January 2025
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 bird’s eye chillies, chopped
• 5cm 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 bird’s eye chilli, sliced to serve
Words by:
Dominic Franks
Featured in:
January 2025
County chef Rachel Green shares some tasty and nourishing recipes to help ward off winter chills.
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.
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