There’s no shade to the turkey sandwich, but I’m more likely to crave this Malaysian-style curry laksa soup the day after Thanksgiving. Rich, spicy, and sure to awaken my palate, the coconut milk-based broth makes the most of the turkey carcass provided to me the day before (outside of the holidays, use the bones from a roasted chicken).
Making any type of laksa recipe can be a labor of love, but laksa paste, available online and in many Southeast Asian grocery stores, is an easy shortcut. We like Por Kwan brand—a blend of chilies, lemongrass, galangal, dried shrimp paste, peanuts, and more—but a good Thai red curry paste (like Maesri brand) will also work in a pinch. Saute the paste to bring out its flavor, then mix it into boxed chicken broth (fortified with turkey bones) and coconut milk.
The soup is filled with meaty shrimp and silky rice noodles, but what really makes it shine are its garnishes: fried tofu puffs (perfect for soaking up the tangy laksa soup), cool bean sprouts, fresh cilantro and lime juice, to brighten the color. Other great topping options include poached chicken breast, silken tofu, fish balls, and fried green onions. If you’re an herb gardener, look for seeds or cuttings of laksa leaves (also known as Vietnamese cilantro or Asian mint) to grow and use them in place of cilantro. After cooking the noodles, remember to rinse and drain the noodles thoroughly to prevent them from clumping and maintain their elastic texture.
