Iced Coconut Laksa Soup Shooters with Mini Roti Prata Croutons

Preheat oven to 180°C (350°F). Cut the roti prata sheets into small, bite-sized squares (approximately 1cm x 1cm).

Toss the roti prata squares with the oil and a pinch of salt. Spread them out in a single layer on a baking sheet.

Bake the roti prata squares for 8-12 minutes, or until golden brown and crispy. Watch closely to prevent burning. Remove from oven and let cool completely. These are your roti prata croutons.

In a small pot, heat the vegetable broth over medium heat. Add the laksa paste and stir well to dissolve. Let it simmer for 5 minutes, allowing the aromatic spices to infuse the broth.

Add the coconut milk to the pot and stir to combine. Bring the mixture to a gentle simmer, then reduce the heat to low.

If using tofu puffs, add them to the soup and simmer for another 5 minutes to allow them to absorb the laksa flavor.

Remove the soup from the heat and let it cool slightly. Use a blender or immersion blender to blend the soup until smooth and creamy. Taste and adjust seasoning with sugar and salt as needed.

Transfer the soup to a container and refrigerate for at least 2 hours, or until thoroughly chilled. The chilling process intensifies the flavors and gives the soup a refreshing coolness.

Just before serving, pour the chilled laksa soup into shot glasses. Garnish each shot glass with a sprinkle of fresh bean sprouts and chopped coriander.

Top each shot glass with a generous helping of the crispy roti prata croutons. Serve immediately and enjoy the delightful contrast of flavors and textures!