Laksa Base

I like to make this recipe in bulk and chill or freeze it so I can make a delicious fragrant laksa at short notice. Use it to make my Prawn Laksa or add chicken or other seafood instead of the prawns.

Nick Tresidder

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Laksa Base
2 tbsp neutral oil 
2 tsp finely grated fresh ginger 
1 tsp ground turmeric
1 red chilli, seeded and finely chopped, or ½ tsp chilli flakes
2 fresh kaffir lime leaves
finely grated zest of 1 lime
1 tbsp fish sauce
1 tsp soft brown sugar
400ml coconut cream
1 litre fish or chicken stock
2 tomatoes, cored and chopped
salt and ground black pepper

© Annabel Langbein Media 
https://www.annabel-langbein.com/recipes/malay-laksa-base/324/

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Prep time:: 3 mins
Cook time:: 5-6 mins
Serves:: 4-6
Makes:: 7 cups

2 tbsp neutral oil

2 tsp finely grated fresh ginger

1 tsp ground turmeric

1 red chilli, seeded and finely chopped, or ½ tsp chilli flakes

2 fresh kaffir lime leaves

finely grated zest of 1 lime

1 tbsp fish sauce

1 tsp soft brown sugar

400ml coconut cream

1 litre fish or chicken stock

2 tomatoes, cored and chopped

salt and ground black pepper

Heat oil and cook ginger, turmeric and chilli for a few seconds. Add all other ingredients and simmer 5 minutes. Remove kaffir leaves. Cool, cover and chill for up to 2 days if not using at once, or freeze. This recipe is easily doubled or trebled, will keep in the fridge for several days or can be frozen.