Turkey Laksa Noodle Soup

• portions: 4 servings

Ingrédients

8 oz. large shell-on shrimp

1 turkey or chicken carcass

4 cups low-sodium chicken broth

2 Tbsp. vegetable oil

½ cup laksa paste (such as Por Kwan) or red curry paste (such as Maesri)

1 13.5-oz. can coconut milk

10–12 puff tofu, halved

2 Tbsp. (or more) fish sauce

½ tsp. (or more) sugar

Kosher salt

8 oz. soybean or mung bean sprouts

8–10 oz. rice vermicelli or thin egg noodles

Cilantro leaves with tender stems and lime wedges (for serving)

Instructions

Peel 8 oz. large shell-on shrimp and place shells and tails in a large heavy pot. Devein shrimp; pat dry with paper towels. Place on a plate and chill until ready to use.

Add 1 turkey or chicken carcass and 4 cups low-sodium chicken broth to pot, then pour in 6–8 cups water so most of carcass is covered. Bring to a boil, then reduce heat to medium-low and simmer, pushing down or turning carcass occasionally and skimming foam from surface as needed, until broth is reduced slightly, 20–30 minutes.

Using tongs, carefully transfer carcass to a platter. Using a fine-mesh sieve, scoop out shrimp shells and tails; discard. Set broth aside. Let carcass sit until cool enough to handle, then pull meat from bones, discarding any skin, and shred. Set meat aside; discard carcass.

Heat 2 Tbsp. vegetable oil in a medium Dutch oven or other heavy pot over medium. Add ½ cup laksa paste or red curry paste and cook, stirring often and reducing heat if starting to spatter too much, until deepened in color and oil is absorbed, about 2 minutes. Slowly add one 13.5-oz. can coconut milk, stirring in thicker coconut cream from top first before pouring in remaining milk. Pour in 8 cups reserved broth and bring to a boil. Reduce heat to medium-low and simmer until flavor is concentrated, 10–15 minutes.

Add chilled shrimp, 10–12 puff tofu, halved, and reserved turkey meat; simmer until shrimp are just cooked and turkey and puff tofu are heated through, about 2 minutes. Remove from heat; stir in 2 Tbsp. fish sauce and ½ tsp. sugar. Taste and season with kosher salt and/or more sugar or fish sauce if needed.

Meanwhile, cook 8 oz. soybean or mung bean sprouts in a medium pot of boiling water until just tender (you want them to still have some bite), about 30 seconds. Using a sieve or slotted spoon, transfer to a colander and rinse under cold running water.

Return water in pot to a boil and cook 8–10 oz. rice vermicelli or thin egg noodles according to package directions; drain and rinse under cold running water.

Divide noodles and bean sprouts among bowls. Ladle soup over, making sure to get some shrimp, puff tofu, and turkey in each bowl and top with some cilantro leaves with tender stems. Serve with lime wedges for squeezing over.