A Quick & Easy 15-Minute Christmas Leftovers Recipe
Had enough of roast dinners and turkey sandwiches? This fragrant, coconutty laksa-inspired noodle soup is a brilliant way to give your leftover Christmas turkey and Brussels sprouts a completely different lease of life.
After all the cooking, hosting and washing up, the last thing anyone wants is another complicated recipe. This one takes just 15 minutes, uses up those leftover Christmas greens and turns everything into a warming bowl of noodles that feels nothing like yesterday's dinner.
The shortcut is Rempapa's Peranakan Turmeric & Lemongrass Paste. It brings all those lovely aromatic flavours without having to start from scratch. Add coconut milk, a good chicken broth, leftover turkey and shredded sprouts, and dinner is practically done.
It's exactly the sort of cooking I love. Not batch cooking, just making a little extra and turning it into something completely different the next day.
Serves 2 | 15 minutes
You'll Need
From the pantry
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2 nests rice vermicelli noodles
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2 heaped tbsp Rempapa Peranakan Turmeric & Lemongrass Paste
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2 tbsp neutral oil
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200ml coconut milk
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400ml chicken stock (I like Spring British Chicken Bone Broth)
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Woolf's Kitchen Chilli Crisp, to serve
Shop the bundle
Leftovers & fresh ingredients
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150–200g leftover roast turkey, shredded
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A handful of leftover cooked Brussels sprouts, shredded, or other Christmas greens
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1 boiled egg, halved
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Fresh coriander
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Lime wedges
To Make
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Heat the oil in a saucepan over a medium heat. Fry the Rempapa paste for 2 minutes until fragrant, adding a generous pinch of salt.
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Stir in the coconut milk and chicken stock, then bring to a gentle simmer.
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Add the rice noodles and cook according to the packet instructions, usually 3–5 minutes.
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Stir through the shredded turkey and sprouts, simmering until everything is piping hot. Add a splash of water or stock if needed.
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Divide between bowls and finish with boiled egg, fresh herbs, lime and a generous spoonful of Woolf's Kitchen Chilli Crisp.
Why This Works
Turkey and sprouts might sound like the last things you'd put in a laksa, but that's exactly why this works.
The turkey soaks up the fragrant coconut broth, while shredded sprouts add a little texture and work surprisingly well with lemongrass, turmeric and chilli.
The noodles make it a completely new meal rather than another plate of reheated Christmas dinner.
And because the Rempapa paste does most of the flavour-building, there's very little chopping, preparation or washing up.
Best Served With
Plenty of lime, fresh herbs and an extra spoonful of chilli crisp.
Ideally eaten on the sofa, with absolutely no intention of cooking another elaborate meal.
Easy Swaps
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Use leftover roast chicken instead of turkey.
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Swap sprouts for cabbage, green beans or spinach.
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Add leftover roasted squash for a vegetarian variation, using vegetable stock and a suitable paste.
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Use egg noodles instead of rice vermicelli.
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Add extra coconut milk if you prefer a creamier broth.
FAQs
What can I make with leftover Christmas turkey besides sandwiches?
This quick turkey laksa is a great alternative. It transforms cooked turkey into a fragrant coconut noodle soup in just 15 minutes.
Can I use leftover Brussels sprouts in soup?
Absolutely. Shredded cooked sprouts work well in this coconut broth, especially alongside lemongrass, turmeric and chilli.
Can I use leftover roast chicken?
Yes. This recipe works just as well with roast chicken, making it useful throughout the year.
Can I use other Christmas vegetables?
Yes. Leftover cabbage, green beans and roasted squash are all good additions.
Can I make the laksa ahead?
You can prepare the broth ahead and refrigerate it. Add the noodles and leftovers when you're ready to eat, heating everything until piping hot.
