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Turkey laksa

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
by Simon Rimmer

From Something for the Weekend

Method


  1. Place the chillies, ginger, garlic, coriander seeds, coriander stems, tamarind paste and vegetable oil into a food processor and blend until smooth.

  2. Transfer the spice mixture to a wok over a low-medium heat and cook until it becomes aromatic.

  3. Add the tomatoes and cook for 5-6 minutes.

  4. Add the fish sauce, chicken stock and coconut milk and bring to the boil.

  5. Add the salmon and reduce the heat to simmer for 3-4 minutes.

  6. Add the turkey and noodles and cook until hot and the salmon is cooked through.

  7. To serve, divide the laksa among four deep bowls. Sprinkle with mint leaves, spring onions and garnish with lime wedges.

Ingredients

  • 2 red chillies, roughly chopped
  • 30g/1oz ginger, peeled, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 1 tsp coriander seeds, toasted and ground
  • 1 tbsp fresh coriander stems
  • 1 tbsp tamarind paste (available from Asian and Middle Eastern stores)
  • 50ml/2fl oz vegetable oil
  • 250g/9oz plum tomatoes, chopped
  • 1 tbsp fish sauce (nam pla)
  • 500ml/1 pint 2fl oz chicken stock
  • 400ml/14fl oz canned coconut milk
  • 125g/4½oz skinless salmon fillet, cut into large chunks
  • 250g/9oz cooked turkey, shredded
  • 200g/7oz ready-made egg noodles, cooked according to packet instructions

To serve

  • handful fresh mint leaves, chopped
  • 2 spring onions, chopped
  • lime wedges

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Turkey laksa

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