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 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