Step 1

To make the turkey stock, place turkey carcass and spring onion in a large saucepan and cover with cold water. Place over high heat and bring to the boil. Using a slotted spoon, skim any scum from surface and discard. Reduce heat to low and simmer gently for 2 hours to infuse. Drain stock through a colander set over a large saucepan. Discard any solids and set stock aside.

Step 2

To make laksa, heat oil in large saucepan over medium heat. Add garlic, ginger and kaffir lime, and cook, stirring occasionally, for 3 minutes or until softened. Add laksa paste and cook, stirring occasionally, for 4 minutes or until paste is cooked through.

Step 3

Add 4 cups (1L) turkey stock (remaining stock can be stored, covered and chilled, for up to 3 days or, covered and frozen, for up to 3 months) and coconut milk. Increase heat to mediumhigh, bring to a simmer, and stir through fish sauce and sugar. Cook for 5 minutes to infuse, then stir through lime juice.

Step 4

Meanwhile, cook noodles according to packet instructions. Place leftover turkey meat in a colander and drain noodles over turkey to reheat meat.

Step 5

Divide noodles among bowls, add laksa mixture and top with reheated turkey meat. Scatter with crispy chilli in oil, if using, fried shallots, mint, coriander, baby cress, if using, and chilli. Serve immediately with extra lime wedges.