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Dinner recipe · from the recipe book

Red Lentil Coconut Laksa with Rice Noodles

A gently spiced, creamy coconut-curry broth thickened with silky red lentils, ladled over chewy rice noodles with crisp bok choy, snow peas and a bright hit of lime and cilantro.

Red Lentil Coconut Laksa with Rice Noodles

Ingredients

  • 1 tbsp14 gCanola oil
  • 1 medium110 gYellow onionthinly sliced
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1½ tbsp8 gCurry powder
  • ¾ tsp2 gGround turmeric
  • 2 tbsp32 gTomato paste
  • ¾ cup160 gRed lentils, dryrinsed
  • 4 cups880 gVegetable broth
  • 1¾ cups400 gCoconut milk, cannedstirred well
  • 2 medium120 gCarrotscut into matchsticks
  • 3½ cups shredded250 gBok choystems sliced, leaves chopped
  • 2 cups120 gSnow peashalved on the diagonal
  • 6 oz170 gRice noodles, dry
  • 1 tbsp15 gLow-sodium soy sauce
  • 1¼ tsp packed6 gBrown sugar
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 2 medium30 gGreen onionsthinly sliced
  • 6⅓ cups1,500 gWaterboiling, for soaking noodles

Steps

  1. Prepare everything first: slice the yellow onion, mince the garlic, grate the ginger, cut the carrot into matchsticks, slice the bok choy stems and chop the leaves (keep them separate), halve the snow peas, chop the cilantro and slice the green onions. Rinse the red lentils.
  2. Heat the canola oil in a large pot over medium heat. Add the yellow onion and cook until soft, about 5 minutes.
  3. Stir in the garlic, ginger, curry powder, turmeric and tomato paste and cook for 1 minute until fragrant.
  4. Add the red lentils and vegetable broth, bring to a boil, then simmer, partly covered, for 15 minutes until the lentils break down and thicken the broth.
  5. Meanwhile, place the rice noodles in a heatproof bowl, pour the boiling water over them and soak 6 to 8 minutes until tender; drain, rinse with cold water and divide among 4 bowls.
  6. Stir the coconut milk, soy sauce and brown sugar into the soup. Add the carrot and the bok choy stems and simmer 3 minutes.
  7. Add the bok choy leaves and the snow peas and simmer 2 minutes more, until the leaves wilt but the peas stay crisp.
  8. Turn off the heat and stir in the lime juice. Ladle the soup over the noodles and top with the cilantro and green onions.

Contains: Gluten, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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