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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
  • Serves 4
  • Easy
  • Calories 480
  • Carbohydrates 56
  • Saturated Fat 7
  • Sugar 7
  • Protein 33
  • Fat 10
  • Fibre 2
  • Salt 1.17

Nutrition per serving

  • Calories 480
  • Carbohydrates 56
  • Saturated Fat 7
  • Sugar 7
  • Protein 33
  • Fat 10
  • Fibre 2
  • Salt 1.17

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

  1. 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.

  2. 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.