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21p/100mlA speedy, sweet-sour broth to spice up chilly winter evenings.
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Heat half the oil in a large heavy-based saucepan. Cook the turkey over a medium heat for 5 minutes, until golden brown. Set aside on a plate. Add the remaining oil and squash and fry for 3-4 minutes, before adding the coriander and basil stalks, turmeric and laksa paste. Cook for 1 minute and then pour in the coconut milk, along with a can full of cold water and the fish sauce.
Simmer gently for 8-10 minutes, or until the squash is just tender. Blend about half the soup in a food processor until smooth. Return this to the pan. Meanwhile, cook the noodles according to pack instructions.
Add the turkey and the beansprouts to the soup. Bring to a simmer and cook for a further 5 minutes until everything is piping hot. Add the noodles, lime zest and juice, season with fish sauce and divide between bowls. Scatter over the reserved herb leaves and serve with extra lime wedges and sriracha chilli sauce, if you like.
Typical values per serving when made using specific products in recipe
Energy | 2,540kJ/ 608kcals |
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Fat | 35.5g |
Saturated Fat | 18.5g |
Carbohydrates | 27.5g |
Sugars | 10.8g |
Fibre | 4.8g |
Protein | 45.1g |
Salt | 3.2g |
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21p/100ml0 added
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£3.50Price per unit
£2.70/100g0 added
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£1.60Price per unit
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80pPrice per unit
32p/10g0 added
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80pPrice per unit
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£1.60Price per unit
38.1p/10g0 added
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£2.25Price per unit
£1.22/100g0 added
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£2.75/litre0 added
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£1.95Price per unit
£1.30/100ml0 added
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£1.50Price per unit
£7.50/kg0 added
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80pPrice per unit
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73.3p/100ml