Turkey Laksa Noodle Soup

No shade to turkey sandwiches, but I’m much more likely to crave this Malaysian-style curry laksa soup the day after Thanksgiving. Zesty, spicy, and bound to awaken my palate, the coconut milk-based broth makes good use of the turkey carcass that served me so well the day before (outside of the holiday season, use the bones from a roast 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 the Por Kwan brand—a mix of chiles, lemongrass, galangal, dried shrimp paste, peanuts, and more—but a good-quality Thai red curry paste (like Maesri brand) works in a pinch. Sauté the paste to wake up its flavors before blending it into boxed chicken stock (fortified with those turkey bones) and coconut milk.

The soup is loaded with meaty shrimp and silky rice noodles, but what really makes it shine are its garnishes: fried tofu puffs (great at soaking up the intense laksa broth), cooling bean sprouts, and fresh cilantro and lime juice for brightness. Other great topping options include poached chicken breast, silken tofu, fish balls, and fried shallots. If you’re an herb gardener, seek out the seeds or a cutting of laksa leaf (a.k.a. Vietnamese coriander or Asian mint) for growing and use them in place of the cilantro. Remember to thoroughly rinse and drain your noodles after cooking them to prevent clumping and preserve their springy texture.