Turkey laksa with chilli & lime

PREPARATION TIME 20 minutes COOKING TIME 15 minutes SERVES 4 INGREDIENTS

● 1 litre turkey stock (made from the roasted carcass), skimmed and well-strained ● 4 spring onions, sliced ● 2 shallots, finely chopped

● 3 garlic cloves, crushed ● 2 birds eye chillies, chopped ● 5cm piece of ginger, finely grated

● 6 kaffir lime leaves, torn ● 400ml coconut milk ● 1 tbsp sesame oil ● 1 tbsp fish sauce

● juice of 1 lime, plus extra lime wedges to serve ● 2 tsp finely grated palm sugar or light brown sugar ● 200g vermicelli rice noodles, cooked ● 500g leftover cooked turkey meat, shredded ● 200g tender stem broccoli, trimmed and cooked ● a few sprigs of mint and some coriander leaves, to serve ● 1 birds eye chilli, sliced, to serve

METHOD

1 Put the stock in a pan with the spring onions, shallots, garlic, chopped chilli, ginger, lime leaves, coconut milk, sesame oil, fish sauce, lime juice and sugar. Bring to the boil and simmer for 10 minutes.

2 Reduce the heat to medium. Add the noodles, turkey and broccoli. Cook for a further 5 minutes or until the turkey is piping hot. Transfer to bowls, top with some sprigs of mint and coriander leaves and serve with the sliced chilli and lime wedges.