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Coconut Red Lentil Noodles

2 deep noodle bowls · Active 15 min · Total 35 min

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Red lentils soften into a coconut broth while rice noodles cook separately in a heatproof bowl of hot water. It is still a one-burner meal: the noodles do not need their own pan on the stove. Ginger and curry paste give the broth direction, and lime lifts it at the end. The result should be a loose noodle bowl rather than a dry tangle or a completely smooth lentil soup.

Jump to ingredients

Rice noodles in coconut red lentil broth with spinach and cilantro.

Check the paste before adding more

A small amount of Thai-style red curry paste is enough to begin. Brands vary in heat, salt and ingredients; some contain shrimp paste, while others do not. This recipe specifies a vegetarian paste and adds soy sauce separately. Stir the paste with ginger in a little oil before adding liquid so it does not remain as a raw-tasting lump in the finished broth.

Soak noodles to their own timing

Choose medium-width rice noodles with package instructions allowing a hot-water soak. Put them in a stable heatproof bowl, not a thin plastic storage box, and keep the bowl away from the counter edge. Drain once pliable and tender. If your chosen noodles require boiling, cook them in the saucepan first, drain, then make the broth in that same pan. Add the noodles only near serving so they do not absorb all the soup.

Ingredients

  • 1 teaspoon neutral oil (5 ml)
  • 1 tablespoon grated fresh ginger (10 g)
  • 2 teaspoons vegetarian Thai-style red curry paste, without shrimp paste
  • 1/2 cup red lentils, rinsed (100 g)
  • 1 can coconut milk (13.5 oz/400 ml)
  • 1 cup water (240 ml), plus hot water for soaking noodles
  • 3 oz medium rice noodles suitable for soaking (85 g)
  • 2 packed cups baby spinach (60 g)
  • 2 teaspoons soy sauce (10 ml)
  • 1 tablespoon lime juice (15 ml)
  • 2 tablespoons chopped cilantro

Set out

2-quart saucepan, Heatproof bowl suitable for boiling water, Colander, Wooden spoon

Allergens

Soy, Wheat. Check labels and substitutions.

Make it

  1. Heat oil in the saucepan over medium-low. Stir ginger and curry paste for 1 minute.
  2. Add lentils, coconut milk and 1 cup water. Bring to a gentle simmer and cook partly covered for 15–18 minutes, stirring often, until lentils are soft. Add a little water if the broth becomes too thick.
  3. Meanwhile, prepare rice noodles in the heatproof bowl according to the package soaking directions. Drain well once tender.
  4. Fold spinach into the lentil broth and cook for 1–2 minutes until wilted. Stir in soy sauce and lime juice.
  5. Divide noodles between two bowls, spoon over the hot lentil-coconut broth and finish with cilantro.

Give the soaking bowl a clear place

Set out the noodle bowl before the broth starts, and choose a spot where boiling water can be poured safely. A compact kitchen works better when each hot vessel has a stable resting place rather than competing with cutting boards and washing-up.

A useful detail

Keep the lentils at a gentle simmer and stir along the base. Coconut milk can catch on a small hot burner if left unstirred.

Another way

  • Use mild yellow curry paste instead of red, checking its ingredients.
  • Replace spinach with finely sliced bok choy, simmering the pale stems for 3 minutes before adding the leaves.

Keep it well

Refrigerate broth and noodles separately within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 3 days. Reheat the broth and noodles to 165°F/74°C. The noodles keep a better texture when stored without soaking in the broth.