Prawn and Turkey Laksa
A fragrant and spicy way to use up your leftover Christmas turkey and prawns.
Ingredients
- 185g jar Ayam Malaysian laksa paste
- 400ml coconut cream
- 1 ½ litres chicken stock
- 1 small red chilli, chopped
- ½ small red onion, thinly sliced
- 2 kaffir lime leaves, chopped (optional)
- 250g rice stick noodles
- Coriander leaves to serve
- Turkey breast, sliced
- Prawns, peeled
- Herbie’s Nigella Seeds to serve
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