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Perfect Penne Laksa

  • Prep Time 10 min
  • Cook Time 30 min
  • Servings 6-8


Part One

  • 2 medium Onions, peeled + chopped
  • 8 cloves Garlic, peeled + chopped
  • 3-4 Bird’s Eye Chilies, sliced
  • 2 tsp peeled + chopped Fresh Turmeric Root
  • 1/2 tsp Dried Turmeric Powder
  • 3 tbsp peeled + chopped Ginger
  • 1/2 c. minced Lemongrass (fresh or frozen)
  • 1 tsp Sweet Paprika
  • 3 tsp Ground Coriander Seed
  • 2 tsp Ground Cumin
  • Zest from 3 Limes
  • 6 tbsp Oil


Part Two

  • 3 13.5 oz cans Coconut Milk
  • Juice from 4 Limes
  • 1/4 c. Low Sodium Soy Sauce
  • Salt, to taste
  • Bentilia Penne (1 box for 3-4 servings)


Optional Garnishes

  • Fried Shallots
  • Chopped Bird’s Eye Chilies
  • Thai Basil Leaves
  • Julienned Ginger
  • Laksa Leaves, or Cilantro Leaves
  • Lime Wedges
  • Beansprouts


  1. Place all of the part one ingredients into a high-speed blender and blend, scraping down the sides when needed, until it becomes a smooth paste.
  2. Add to a large pot over medium-high heat and cook the paste, stirring often, until it becomes very fragrant and deepens in colour, 3-5 minutes.
  3. Add the coconut milk, stir together, and lower the heat to medium. Simmer for 20 minutes, or until slightly thickened.
  4. Remove from the heat and add the lime juice, soy, and salt.
  5. Cook the pasta according to package directions.
  6. Spoon the laksa broth into bowls, divide the penne over top, and then add all of the garnishes.


Note: Ideally, the laksa broth will be chilled, and the penne will be warmed, to make this the perfect summer dish.


Crafted for Bentilia by Toronto’s very own, chef Luke Hayes.