Poached Turkey Laksa - cooking recipe

Ingredients

2 tsp peanut oil
1/2 cup laksa paste
4 cups chicken stock
2 (10.5 oz) turkey tenderloins, trimmed
1 (13.5 oz) can coconut milk
1 tbsp tamarind paste (optional)
1 tbsp brown sugar
1 tbsp fish sauce
2 None kaffir lime leaves, finely sliced
1 bunch baby bok choy, thinly sliced
9 oz cooked vermicelli rice noodles
None None sliced chili, fried shallots, fresh cilantro and lime wedges, to serve

Preparation

Heat a wok over high heat. Add oil, swirling to coat base. Stir-fry laksa paste for 1 min, until fragrant. Add stock and bring to a boil. Reduce heat to medium and add turkey. Simmer gently for 15 mins. Using a slotted spoon, transfer to a cutting board and slice thinly.
Add coconut, tamarind, sugar, fish sauce and kaffir lime leaves to stock and simmer, stirring, for 1-2 mins. Add bok choy and simmer for 1-2 mins.
Distribute noodles and turkey between serving bowls. Ladle hot soup over top and top with chili, fried shallots and cilantro. Serve with lime wedges.