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 nicely the day earlier than (exterior of the vacation season, use the bones from a roast hen).

Making any kind of laksa recipe could be a labor of affection, however laksa paste, out there on-line and in lots of Southeast Asian grocery shops, is a straightforward 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 purple 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 contemporary cilantro and lime juice for brightness. Different nice topping choices embrace poached hen breast, silken tofu, fish balls, and fried shallots. If you happen to’re an herb gardener, hunt down the seeds or a reducing of laksa leaf (a.okay.a. Vietnamese coriander or Asian mint) for rising and use them rather than the cilantro. Bear in mind to completely rinse and drain your noodles after cooking them to stop clumping and protect their springy texture.

Substances

Preparation

1. Step 1

   Peel 8 oz. giant shell-on shrimp and place shells and tails in a big heavy pot. Devein shrimp; pat dry with paper towels. Place on a plate and chill till prepared to make use of.

   Step 2

   Add 1 turkey or hen carcass and 4 cups low-sodium hen broth to pot, then pour in 6–8 cups water so most of carcass is roofed. Convey to a boil, then scale back warmth to medium-low and simmer, pushing down or turning carcass often and skimming foam from floor as wanted, till broth is lowered barely, 20–half-hour.

   Step 3

   Utilizing tongs, fastidiously switch carcass to a platter. Utilizing a fine-mesh sieve,
   scoop out shrimp shells and tails; discard. Set broth apart. Let carcass sit till cool
   sufficient to deal with, then pull meat from bones, discarding any pores and skin, and shred. Set meat
   apart; discard carcass.

   Step 4

   Warmth 2 Tbsp. vegetable oil in a medium Dutch oven or different heavy pot over medium. Add ½ cup laksa paste or purple curry paste and cook dinner, stirring usually and lowering warmth if beginning to spatter an excessive amount of, till deepened in colour and oil is absorbed, about 2 minutes. Slowly add one 13.5-oz. can coconut milk, stirring in thicker coconut cream from prime first earlier than pouring in remaining milk. Pour in 8 cups reserved broth and produce to a boil. Cut back warmth to medium-low and simmer till taste is concentrated, 10–quarter-hour.

   Step 5

   Add chilled shrimp, 10–12 puff tofu, halved, and reserved turkey meat; simmer till shrimp are simply cooked and turkey and puff tofu are heated by, about 2 minutes. Take away from warmth; stir in 2 Tbsp. fish sauce and ½ tsp. sugar. Style and season with kosher salt and/or extra sugar or fish sauce if wanted.

   Step 6

   In the meantime, cook dinner 8 oz. soybean or mung bean sprouts in a medium pot of boiling water till simply tender (you need them to nonetheless have some chew), about 30 seconds. Utilizing a sieve or slotted spoon, switch to a colander and rinse beneath chilly operating water.

   Step 7

   Return water in pot to a boil and cook dinner 8–10 oz. rice vermicelli or skinny egg noodles based on bundle instructions; drain and rinse beneath chilly operating water.

   Step 8

   Divide noodles and bean sprouts amongst bowls. Ladle soup over, ensuring to get some shrimp, puff tofu, and turkey in every bowl and prime with some cilantro leaves with tender stems. Serve with lime wedges for squeezing over.