turkey laksa

Thanksgiving was great, and chest-cold aside - thank you to my 3yo - I ate, and ate but there's still lots of leftover turkey. No one's in the mood for a typical turkey soup, and lately my palette has hovered over Southeast Asia. So I'm bucking tradition and making Turkey Laksa. Laksa is a noodle soup popular in Malaysia and Singapore. Laksa (along with a good bowl of pho) is absolute comfort to me. The slight sweetness from the coconut milk, the sharp punch of lime, and the kick of curry is exactly what I want/need after a weekend of heaping bowls of mashed potatoes and butter-laden everything.

Though the soup is traditionally spicy, you can easily adjust the heat based upon your personal spice level. I made this recipe so my 3yo could eat it sans problems. I just turn up the heat in my own bowl by adding garlic chili paste.


  1. 5 quarts of Turkey Stock
  2. 1-2 pounds leftover turkey, I shredded it as well as mixed light & dark meat
  3. 1 bunch of scallions, white & green parts sliced
  4. 1 bunch of cilantro, super washed and chopped stems & leaves
  5. 1 can of UNSWEETENED coconut milk
  6. 4 oz jar of roasted pepper paste
  7. 4 oz jar of green curry paste
  8. lime segments for garnish
  9. 1 package of flat rice noodles, soaked in hot hot hot water for 8-10 minutes then portioned into bowls,(save the rest for tomorrow night)

Shockingly, I didn't add salt. Since my turkey was brined and there's salt/soy sauce/sodium in the pastes, I decided to go without. And it doesn't need it - especially if you add the garlic chili paste for heat.


  1. Fill a stock pot with cold water and bring to a boil
  2. Fill a dutch oven or second stock pot with turkey stock, warm to a simmer on medium/high
  3. As the stock comes up to a simmer and the water boils, prep the scallions, cilantro and turkey
  4. Add the scallions and turkey and simmer for 5-7 minutes
  5. Add red pepper and green curry paste, stir and simmer for 3-5 minutes
  6. Stir in the coconut milk and turn off heat
  7. When your water comes to a rolling boil, shut off the heat and stir in the noodles. Allow them to steep for 8-10 minutes then add to bowls
    *Note: Do not store left over noodles and soup together, the noodles will turn to mush and the soup will look lousy too!*
  8. Laddle the soup over the noodles, garnish with cilantro, a squeeze of lime, and garlic chili paste (for heat.)

I'll still have enough leftover for turkey paninos, but the laksa will fill our tummies with goodness all week, and hopefully help me kick this cold!