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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. 

Annabel Langbein Laksa Base Recipe
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/
EMAIL PRINT
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.

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2 comments

Thanks Annabelle for this wonderful recipe, I have tried it so many times and my family enjoyed so much.
sanamic February 16, 2017
mmm...that will be great coconut milk too.
петяспасова January 03, 2014
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