Turkey laksa
Turkey isn't just for Christmas. Packed with protein, vitamins and lean too, it makes a great substitute for that other white meat
- Prep: 5 mins
Cook: 10 mins
- Serves 4
- Easy
Ingredients
- 1-2 tbsp Thai red curry paste, depending on taste
- 1l chicken stock
- 500g/ 1lb 2oz skinless turkey breast, cut into strips
- 225g thin rice noodles
- 1 red pepper, deseeded and sliced
- 300g beansprouts
- 400ml can reduced-fat coconut milk
- juice 1 lime
- 2 tsp sugar
- small handful coriander
Method
-
Heat a large saucepan and fry the
curry paste for 1 min, until fragrant.
Tip in the stock and bring to the boil,
then throw in the turkey and cook for
5 mins. Add the rice noodles and cook
for 3 mins more.
-
Add the pepper and beansprouts and
cook for 2 mins more. Add the coconut milk, bring to a simmer, season with
the lime juice and sugar, then spoon
into bowls, sprinkle with the coriander
leaves and serve.
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