Delectable Malaysian Vegetarian Brunch Feast: Laksa Soup and Nasi Lemak

Allergens

Nuts (Peanuts)

Ingredients

• 1 cup coconut milk
• 2 cups vegetable broth
• 2 cups rice noodles
• 4 kaffir lime leaves, thinly sliced
• 1 cup baby spinach
• 1 red chili, thinly sliced
• 2 oz firm tofu, cubed
• 1/4 cup roasted peanuts, crushed
• Salt and pepper, to taste
• 1 tbsp vegetable oil For Nasi Lemak:
• 2 cups jasmine rice
• 4 cups water
• 1 cinnamon stick
• 2 cardamom pods
• 3 cloves
• 1 tsp salt
• Sambal, to taste
• Fried egg, for serving
• Cucumber slices, for garnish

Instructions

1. In a large pot, heat the vegetable oil over medium heat. Add the kaffir lime leaves and red chili, cooking until fragrant.
2. Pour in the coconut milk and vegetable broth. Bring to a simmer and add rice noodles, baby spinach, and cubed tofu. Season with salt and pepper to taste. Cook for 8 10 minutes or until noodles are al dente.
3. Prepare Nasi Lemak by rinsing jasmine rice in cold water. In a large pot, combine rice, water, cinnamon stick, cardamom pods, cloves, and salt. Bring to a boil, reduce heat, cover, and cook for 18 20 minutes or until rice is tender and water has been absorbed. Fluff the rice with a fork.
4. To serve, divide Nasi Lemak onto plates and top with sambal and fried egg. Surround with cucumber slices. Ladle Laksa soup over the Nasi Lemak and garnish with crushed peanuts and additional kaffir lime leaves.

Chef’s Insight

Balance flavors by adjusting sambal spiciness to your preference.

Notes

Fresh herbs such as coriander or basil can be added to enhance the dish's flavor profile.