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 Brown Rice Noodles & Courgette Ribbons
A laksa on your table in under 30 mins? You're a kitchen wizard. Cut down the hard work simmering our British turkey 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.
High protein
1/3 daily fibre
8 plants
Serving size
Ingredients
- 1 handful of fresh coriander
- 200ml coconut milk (Coconut, Water)
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 1 tbsp Sri Lankan spice blend (Coriander, Fenugreek, Cumin, Fennel, Cayenne Pepper, Cinnamon, Cardamom, Curry Leaves, Clove)
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 300g British diced turkey breast
- 100g brown rice noodles (Brown Rice Flour, Water)
- 1 pak choi
- 3 spring onion
- 1 carrot
- 1 courgette
Nutritional Information
Calories: 659
Protein: 44g
Carbs: 55g
Fat: 30g
Ingredients
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 150g British diced turkey breast
- 1 tbsp Sri Lankan spice blend (use half) (Coriander, Fenugreek, Cumin, Fennel, Cayenne Pepper, Cinnamon, Cardamom, Curry Leaves, Clove)
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 handful of fresh coriander (use half)
- 2 tsp lemongrass purée (use half) (lemongrass, water, acidity regulator: citric acid, cornflour)
- 1 pak choi (use half)
- 1 courgette (use half)
- 1 carrot (use half)
- 200ml coconut milk (use half) (Coconut, Water)
- 3 spring onion
Nutritional Information
Calories: 664
Protein: 45g
Carbs: 56g
Fat: 30g
Turkey Laksa with Brown Rice Noodles & Courgette Ribbons
A laksa on your table in under 30 mins? You're a kitchen wizard. Cut down the hard work simmering our British turkey 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
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, measuring jug, a sieve & a peeler or julienne peeler
Get started
- Peel the courgette into ribbons (or use a julienne peeler or spiralizer if you have one). Trim and slice the pak choi and spring onions into bite-sized pieces. Halve the carrot lengthways and thinly slice into 1/2cm half-moons
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the turkey and cook for 10 mins, stirring frequently, until golden brown
Time to noodle
- Meanwhile, add the noodles to the saucepan, gently separate with a fork and simmer for 3-4 mins, until cooked. Drain, then rinse under cold water
Build the laksa
- Add the spring onion and carrot to the turkey pan and cook for 5 mins, until softened
- Add the ginger & garlic paste, lemongrass puree and Sri Lankan spice. Cook for 1 min, until fragrant
- Stir in the stock powder, coconut milk and 200ml water (100ml for 1 person) and bring to the boil
- Add the pak choi and courgette ribbons. Simmer for 2 mins, until the turkey is cooked through and the veg is soft. Stir through the cooked noodles
Finish & plate up
- Roughly chop the coriander
- Check your turkey pieces are cooked through; the meat should be white with the juices running clear
- Share the turkey laksa between bowls. Sprinkle over the coriander
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