Turkey Laksa with Courgette Ribbons & Pak Choi

Serving size

1 person 2 people 4 people

Ingredients

600g British turkey strips
1 handful of fresh coriander
400ml coconut milk

(Coconut, Water)
10g chicken stock powder

(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
1 tsp turmeric
2 tbsp Sri Lankan spice blend

(Coriander, Fenugreek, Cumin, Fennel, Cayenne Pepper, Cinnamon, Cardamom, Curry Leaves, Clove)
4 tsp lemongrass purée

(lemongrass, water, acidity regulator: citric acid, cornflour)
8 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
2 carrot
2 courgette
1 pak choi
6 spring onion
80g baby spinach

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	87Kcal	478Kcal
	365kJ	1999kJ
Fat	5.2g	28g
of which saturates	3.1g	17g
Carbohydrates	3g	17g
of which sugars	2.4g	13g
Protein	7.3g	40g
Salt	0.15g	0.83g
Fibre	1.3g	7.2g

Back

Ready in 20 High protein 8 plants

Turkey Laksa with Courgette Ribbons & Pak Choi

Prep time: 15 mins

Total time: 20 mins

Cuisine: Asian

Food group: Poultry

A laksa on your table in under 20 mins? You're a kitchen wizard. Cut down the hard work simmering our tender British turkey strips in a flavourful and fiery broth, made with fragrant lemongrass, ginger and warm spices. Vibrant carrots, courgette ribbons and leafy pak choi complete the dish.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Pull out a large saucepan, a measuring jug, a sieve & a peeler or julienne peeler

Get started

Trim and slice the spring onions into 3cm pieces. Halve the carrots lengthways, then thinly slice into 1/2cm half-moons
Heat the large saucepan with 2 tbsp oil on high heat. Once hot, add the turkey strips, spring onion and carrot and cook for 4 mins, until softened. Season with salt and pepper
Add the ginger & garlic paste, lemongrass puree, Sri Lankan spice blend and turmeric. Cook for 1 min, until fragrant

Simmer the laksa

Stir in the stock powder, coconut milk and 500ml water. Bring to the boil and simmer for 10 mins, until reduced slightly and the turkey is cooked through
Meanwhile, peel the courgettes into ribbons (use a julienne peeler or spiralizer if you have one). Trim and slice the pak choi. Rinse the spinach
In the final 2 mins, add the courgette ribbons, pak choi and spinach and cook until softened. Taste and season if needed

Plate up

Roughly chop the coriander
Check your turkey pieces are cooked through; the meat should be white with the juices running clear
Serve the turkey laksa into bowls. Garnish with the coriander