Turkey Laksa...

Want to try something different?

Turkey Laksa...

Serves 2
Prep Time 5 mins
Cooking time 10 mins

What you Need:

• 500ml Chicken stock 
• 4tbsp laksa paste 
• 200g Turkey meat shredded 
• 300g Straight to wok, ribbon rice noodles 
• 3 tbsp 0% fat Natural Yeogurt 
• handful of bean sprouts 
• ¼ cucumber cut into strips 
• 2 spring onions trimmed and cut into strips
•  4 radishes cut into wedges 
• small bunch of coriander Lime

What to do:

1. In a large saucepan, cook the laksa paste for 1-2 mins until it becomes fragrant. 
2. Pour in the stock and bring to a simmer. 
3. Add the turkey meat and noodles bring up to a simmer again. 
4. Stir with a fork to break up the noodles.
5.  Remove from the heat and stir in the Yeogurt. 
6. Divide the bean sprouts between two bowls, ladel over the Laksa and top with the cucumber, spring onion, radish and coriander leaves. 
7. Finish with a squeeze of lime.

Notes:

* This dish works well with chicken or prawns too. 

* If you can’t find Laksa paste use Thai Red Curry paste instead.

Recipe and photo credits - Yeo Valley