Turkey Laksa
Experience the vibrant flavors of Thailand with this delicious Thai red curry turkey noodle soup. This comforting dish features tender strips of turkey in a flavorful red curry broth, loaded with rice noodles, crunchy vegetables, and a hint of creamy coconut milk. Perfectly balanced with zesty lime juice and a touch of sweetness, this soup is a delightful blend of savory and aromatic herbs. Ready to transport your taste buds on a culinary journey to Southeast Asia.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
10M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 480 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 56 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 33 grams protein
- Sodium Content: 1.17 milligram of sodium
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