Turkey and squash laksa recipe
This speedy, sweet-and-sour laksa – a Malaysian coconut noodle soup – is the perfect recipe to spice up chilly winter evenings.
Ingredients
- 2 tbsp vegetable oil
- 500 g cooked turkey, shredded into bitesize pieces
- 385 g butternut squash, cut into wedges
- 28 g coriander (stalks finely chopped, leaves picked)
- 25 g Thai or regular basil (stalks finely chopped, leaves picked)
- 1 tsp ground turmeric
- 185 g laksa paste
- 400 ml coconut milk
- 2 tbsp fish sauce, plus more to taste
- 100 g rice vermicelli noodles
- 150 g beansprouts
- 2 limes, finely grated zest and juice
- 2 tbsp vegetable oil
- 17.6 oz cooked turkey, shredded into bitesize pieces
- 13.6 oz butternut squash, cut into wedges
- 1 oz coriander (stalks finely chopped, leaves picked)
- 0.9 oz Thai or regular basil (stalks finely chopped, leaves picked)
- 1 tsp ground turmeric
- 6.5 oz laksa paste
- 14.1 fl oz coconut milk
- 2 tbsp fish sauce, plus more to taste
- 3.5 oz rice vermicelli noodles
- 5.3 oz beansprouts
- 2 limes, finely grated zest and juice
- 2 tbsp vegetable oil
- 17.6 oz cooked turkey, shredded into bitesize pieces
- 13.6 oz butternut squash, cut into wedges
- 1 oz coriander (stalks finely chopped, leaves picked)
- 0.9 oz Thai or regular basil (stalks finely chopped, leaves picked)
- 1 tsp ground turmeric
- 6.5 oz laksa paste
- 1.7 cups coconut milk
- 2 tbsp fish sauce, plus more to taste
- 3.5 oz rice vermicelli noodles
- 5.3 oz beansprouts
- 2 limes, finely grated zest and juice
Details
- Cuisine: Malaysian
- Recipe Type: Soup
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Heat half the oil in a large heavy-based saucepan. Cook the turkey over a medium heat for 5 minutes, until golden brown. Set aside on a plate. Add the remaining oil and squash and fry for 3–4 minutes, before adding the coriander and basil stalks, turmeric and laksa paste. Cook for 1 minute and then pour in the coconut milk, along with a can full of cold water and the fish sauce.
- Simmer gently for 8–10 minutes, or until the squash is just tender. Blend about half the soup in a food processor until smooth. Return this to the pan. Meanwhile, cook the noodles according to pack instructions.
- Add the turkey and the beansprouts to the soup. Bring to a simmer and cook for a further 5 minutes until everything is piping hot.
- Add the noodles, lime zest and juice, season with fish sauce and divide between bowls. Scatter over the reserved herb leaves and serve with extra lime wedges and sriracha chilli sauce, if you like.
This recipe is courtesy of Waitrose. You can find more Christmas recipe inspiration on the Waitrose website.
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