Laksa Mac and Cheese Soup with Mantou Crumble

Cook the macaroni pasta according to package directions until al dente. Drain and set aside.

In a large pot, sauté the minced garlic in 1 tablespoon of butter over medium heat until fragrant, about 1 minute. Be careful not to burn it. The aroma should be savory and enticing.

Add the laksa paste to the pot and cook for another 2 minutes, stirring constantly. This will release the aromatic oils and deepen the flavor. The paste should become fragrant and slightly darker.

Pour in the vegetable broth and coconut milk. Bring to a simmer, then reduce heat and cook for 10 minutes, allowing the flavors to meld. The broth will thicken slightly and the color will deepen to a rich orange-red.

Add the cubed tofu and tau pok to the soup and simmer for 5 minutes. This will allow the tofu to absorb the flavorful broth.

Reduce the heat to low. Gradually add the shredded cheddar and Monterey Jack cheese, stirring continuously until the cheese is fully melted and the soup is smooth and creamy. If needed, use an immersion blender to achieve the desired consistency.

Stir in the cooked macaroni pasta. Season with salt and white pepper to taste.

While the soup simmers, prepare the mantou crumble: Cut the mantou into small cubes (about 1cm).

In a small pan, melt the remaining 1 tablespoon of butter over medium heat. Add the mantou cubes and cook, stirring frequently, until golden brown and crispy. This usually takes about 5-7 minutes. The mantou crumble should have a satisfying crunch.

Ladle the Laksa Mac and Cheese Soup into bowls. Top with the crispy mantou crumble and fresh bean sprouts (optional).