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.
Turkey Laksa with Courgette Ribbons & Pak Choi
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.
Ready in 20
High protein
8 plants
Serving size
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.)
- 2 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
Nutritional Information
Calories: 480
Protein: 40g
Carbs: 18g
Fat: 28g
Turkey Laksa with Courgette Ribbons & Pak Choi
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.
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Cooking Instructions
Before you start
- Pull out a large saucepan, a measuring jug, a sieve & a peeler or julienne peeler
Prep the veg
- Peel the courgettes into ribbons (use a julienne peeler or spiralizer if you have one). Trim and slice the pak choi and spring onions into bite-sized pieces. Rinse the spinach. Halve the carrots lengthways and then thinly slice into 1/2cm half-moons
Simmer the laksa
- Heat the large saucepan with 2 tbsp oil on medium-high heat. Once hot, add the spring onion and carrot and cook for 5 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
- Add the stock powder, coconut milk, the turkey (and all the juices from the bag) and 500ml water. Bring to the boil, gently pull apart any larger pieces of turkey and simmer for 2-3 mins, until reduced slightly
- Add the pak choi, courgette ribbons and spinach. Cook for 2 mins, until the veg is soft
Plate up
- Meanwhile, roughly chop the coriander
- Serve the turkey laksa into bowls. Garnish with the coriander
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