Poached Turkey Laksa

• 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

1. 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.
2. 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.
3. Distribute noodles and turkey between serving bowls. Ladle hot soup over top and top with chili, fried shallots and cilantro. Serve with lime wedges.

peanut oil, laksa paste, chicken stock, turkey tenderloins, coconut milk, tamarind, brown sugar, fish sauce, lime, baby bok choy, vermicelli rice noodles, shallots

Taken from recipes-plus.com/api/v2.0/recipes/30290 (may not work)