Creamy Laksa Gnocchi Soup with Prawns & Crispy Mantou

Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the laksa paste and sauté for 2-3 minutes, stirring constantly, until fragrant and the oil turns a vibrant reddish-orange. The aroma should be intensely spicy and aromatic.

Pour in the coconut milk and chicken broth. Stir well to combine and bring to a gentle simmer. Add the fish sauce and brown sugar, stirring until dissolved. Taste and adjust seasonings as needed.

If adding tofu puffs, add them to the laksa broth at this stage and simmer for 10 minutes to absorb the flavours.

While the broth is simmering, prepare the crispy mantou. Heat vegetable oil in a frying pan over medium-high heat. Add the mantou cubes in a single layer and fry for 2-3 minutes per side, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt.

Add the gnocchi to the simmering laksa broth and cook according to package directions (usually 2-3 minutes). They are done when they float to the surface and are tender.

Add the prawns to the broth and cook for 2-3 minutes, or until they turn pink and opaque. Be careful not to overcook them, as they will become tough.

Ladle the creamy laksa gnocchi soup into bowls. Top with the crispy fried mantou and fresh coriander.

Serve immediately with lime wedges for squeezing over the soup. The lime juice will add a refreshing zest and cut through the richness of the coconut milk.