Lentil Laksa
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Medium
A creamy, aromatic Southeast Asian soup bursting with warm spices and tender lentils, served with crispy accompaniments for textural contrast.
Ella x
Ingredients
- 200 gred lentils
- 400 mlcoconut milk
- 800 mlvegetable stock
- 4 tablespoonslaksa paste
- 1onion(finely sliced)
- 3garlic cloves(minced)
- 15 gfresh ginger(grated)
- 30 mllime juice
- 150 gspinach
- 200 grice noodles
- 2 tablespoonsvegetable oil
- salt and pepper(to taste)
- 15 gfresh coriander(chopped)
- 50 gcrispy fried shallots
Detail level
Instructions
- 1
Cook the rice noodles according to package directions, drain well, and set aside.
Tip: Preparing noodles first prevents them from becoming mushy in the hot broth.
- 2
Heat oil in a large pot over medium heat. Sauté the sliced onion until softened, about 3 minutes.
- 3
Add the minced garlic and grated ginger, cooking for another minute until fragrant.
Tip: Stir constantly to prevent burning.
- 4
Stir in the laksa paste and cook for 2 minutes, allowing the spices to bloom and release their flavours.
- 5
Pour in the vegetable stock and coconut milk, bringing the mixture to a gentle simmer.
Tip: Stir well to combine the paste evenly throughout the liquid.
- 6
Add the red lentils and simmer for 15-18 minutes until they are completely tender and beginning to break down slightly.
Tip: This creates a naturally creamy texture without added thickeners.
- 7
Stir in the fresh spinach and lime juice, cooking for 2 minutes until the spinach wilts and the flavours meld.
- 8
Season with salt and pepper to taste. Divide cooked noodles into bowls and ladle the hot laksa over the top.
- 9
Garnish generously with fresh coriander and crispy fried shallots before serving.
Tip: The fried shallots add essential crunch and a savoury depth to each spoonful.
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