Turkey Laksa

A fragrant Southeast Asian noodle soup blending turkey, salmon, and spices in a creamy coconut and tomato broth.

Turkey Asian Seafood Noodles Spicy Coconut Milk

Estimated Nutrition

Calories

621.6

kcal / serving

2486.2 kcal total

Carbs

32.6g

per serving

130.4 g total

Fat

39.2g

per serving

156.8 g total

Protein

34.6g

per serving

138.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Tamarind Paste

tbsp

Fish Sauce

Fruits

piece

Lime

cut into wedges for garnish

GrainsCereals

200

Egg Noodles

ready-made, cooked

Liquids

500

Chicken Stock

400

Coconut Milk

canned

Meat

250

Turkey

cooked, shredded

NutsSeeds

cloves

Garlic

roughly chopped

tsp

Coriander Seed

toasted and ground

tbsp

Coriander Stems

fresh

handful

Mint Leaf

fresh, chopped

OilsFats

Vegetable Oil

Seafood

125

Salmon Fillet

skinless, cut into large chunks

Vegetables

piece

Red Chilli

roughly chopped

Ginger

peeled, roughly chopped

250

Plum Tomato

chopped

piece

Spring Onion

chopped

Method

Cook the spice mixture in a wok over low-medium heat until aromatic.

Add tomatoes and cook for 5 to 6 minutes.

Stir in fish sauce, chicken stock, and coconut milk and bring to a boil.

Blend chillies, ginger, garlic, coriander seeds, coriander stems, tamarind paste, and oil in a food processor until smooth.

Add salmon chunks and simmer for 3 to 4 minutes.

Add turkey and noodles and heat until the salmon is fully cooked.

Divide into four bowls and garnish with mint, spring onions, and lime wedges.