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.)
- 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
Nutritional Information
Calories: 478
Protein: 40g
Carbs: 17g
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
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
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