No shade to turkey sandwiches, however I’m more likely to crave this Malaysian-style curry laksa soup the day after Thanksgiving. Zesty, spicy, and sure to awaken my palate, the coconut milk-based broth makes good use of the turkey carcass that served me so effectively the day earlier than (outdoors of the vacation season, use the bones from a roast hen).
Making any sort of laksa recipe could be a labor of affection, however laksa paste, accessible on-line and in lots of Southeast Asian grocery shops, is a simple shortcut. We just like the Por Kwan model—a mixture of chiles, lemongrass, galangal, dried shrimp paste, peanuts, and extra—however a good-quality Thai crimson curry paste (like Maesri model) works in a pinch. Sauté the paste to get up its flavors earlier than mixing it into boxed hen inventory (fortified with these turkey bones) and coconut milk.
The soup is loaded with meaty shrimp and silky rice noodles, however what actually makes it shine are its garnishes: fried tofu puffs (nice at absorbing the extraordinary laksa broth), cooling bean sprouts, and recent cilantro and lime juice for brightness. Different nice topping choices embody poached hen breast, silken tofu, fish balls, and fried shallots. In the event you’re an herb gardener, search out the seeds or a slicing of laksa leaf (a.okay.a. Vietnamese coriander or Asian mint) for rising and use them rather than the cilantro. Keep in mind to totally rinse and drain your noodles after cooking them to stop clumping and protect their springy texture.
