Turkey Laksa

This spicy soup is quick, healthy and packed with flavour – and it’s a brilliant way to use up leftover turkey. Perfect when you need a nutritious pick-me-up over the festive season.


  • 20 mins
  • Serves 2
  • 1 pan
  • Intermediate


500ml chicken stock

4 tbsp laksa paste

200g cooked turkey, shredded

300g ‘straight to wok’ ribbon rice noodles

3 tbsp 0% fat natural yogurt

A handful of bean sprouts

1/2 cucumber, cut into strips

2 spring onions, trimmed and cut into strips

4 radishes, cut into wedges

A small bunch of coriander

1 lime


  1. In a large saucepan, cook the laksa paste for 1-2 mins until fragrant then pour in the stock and bring to a simmer.
  2. Add the turkey and noodles and bring to a simmer again.
  3. Stir with a fork to break up the noodles then remove from the heat and stir in the yogurt.
  4. Divide the bean sprouts between two bowls, ladle over the laksa and top with the cucumber, spring onion, radishes and coriander leaves. Finish with a squeeze of lime juice, to taste.

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