Turkey Laksa Noodle Soup
Ingredients
The broth
-
1
turkey or chicken carcass
turkey or chicken carcass
-
4
cups
low-sodium chicken broth
-
6–8
cups
water
The soup
-
8
oz.
large shell-on shrimp
-
2
Tbsp.
vegetable oil
-
½
cup
laksa paste or red curry paste
-
1
13.5-oz.
can coconut milk
-
10–12
puff
tofu
-
2
Tbsp.
fish sauce
-
½
tsp.
sugar
-
Kosher salt
Kosher salt
The garnishes
-
8
oz.
soybean or mung bean sprouts
-
8–10
oz.
rice vermicelli or thin egg noodles
-
Cilantro leaves with tender stems
Cilantro leaves
-
Lime wedges
Lime wedges
Instructions
- Peel the shrimp and place shells and tails in a large pot.
- Add the carcass and chicken broth to the pot, cover with water, and boil before simmering for 20–30 minutes.
- Remove the carcass and discard the shells; set the broth aside.
- In a medium pot, heat oil and cook the laksa paste until deepened in color, then add coconut milk and broth, bringing it to a boil.
- Add the shrimp, halved tofu, and reserved turkey meat, simmering until cooked through.
- Cook the bean sprouts in boiling water for 30 seconds, then rinse under cold water.
- Cook the noodles according to package directions, then drain and rinse.
- Divide the noodles and bean sprouts into bowls, ladle the soup over, and top with cilantro and lime wedges.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
20g
Total carbohydrates
40g
Total protein
30g
Sodium
800mg
Cholesterol
150mg
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