Roti Prata Croutons with Creamy Laksa Soup

**Prepare the Roti Prata Croutons:** Preheat your oven to 180°C (350°F).

If using frozen Roti Prata, thaw it slightly until it's pliable enough to cut. Cut each roti prata into 1-inch squares.

In a large bowl, toss the roti prata squares with olive oil, salt, and pepper. Ensure each piece is lightly coated.

Spread the roti prata squares in a single layer on a baking sheet.

Bake for 10-15 minutes, or until golden brown and crispy, flipping halfway through. Keep a close eye on them to prevent burning.

Remove from oven and set aside to cool.

**Prepare the Laksa Soup:** Heat the vegetable oil in a large pot over medium heat.

Add the chopped red onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant.

Stir in the laksa paste and cook for 2 minutes, stirring constantly, to release the aromatics.

Pour in the vegetable broth and bring to a simmer.

Add the coconut milk and tofu puffs (tau pok). Stir well and simmer for 15-20 minutes, allowing the flavors to meld.

**Assemble and Serve:** Ladle the laksa soup into bowls.

Top each bowl generously with the crispy roti prata croutons.

Garnish with fresh bean sprouts (if using) and chopped coriander.

Serve immediately with a lime wedge on the side.