Prawn and Turkey Laksa
A fragrant and spicy way to use up your leftover Christmas turkey and prawns.
How long will it take?
What’s the serving size?
What do I need?
- 185g jar Ayam Malaysian laksa paste
- 400ml coconut cream
- 1 ½ litres chicken stock
- 1 small red chilli, chopped
- ½ small red onion, thinly sliced
- 2 kaffir lime leaves, chopped (optional)
- 250g rice stick noodles
- Coriander leaves to serve
- Turkey breast, sliced
- Prawns, peeled
- Herbie’s Nigella Seeds to serve
How do I make it?
Place noodles in a large bowl and cover with boiling water. Leave to soften for 4-5 minutes, or until tender. Drain.
While noodles are softening, heat a saucepan over medium-high heat. Cook laksa paste, stirring constantly until fragrant, approximately 1 minute. Add onion and cook, stirring, until softened.
Add stock and lime leaves. Cover with lid and bring to the boil. Reduce heat to a simmer and allow to simmer for 5 minutes before adding coconut cream. Turn heat down to very low and add turkey and prawns and heat them through, approximately 1 minute. Remove from heat. Discard lime leaves.
Divide noodles between bowls and spoon over laksa. Serve topped with coriander leaves and a sprinkle of Nigella seeds.