- 100 ml coconut milk
- 5 g xanthan gum
- 400 ml laksa paste for laksa stock (available in stores specializing in Asian foods)
Bring the laksa stock to the boil, add the coconut milk and allow the stock to slightly reduce. Mix the xanthan well into the stock. Pass the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously.
Keep the iSi Whipper warm at max. 75 °C in a bain-marie or water bath. Shake vigorously before serving.
Instead of xanthan, the soup can also be thickened with 2 tbsp. of starch.
CAUTION: Do not place the iSi Thermo Whip or iSi Thermo XPress Whip in the bain-marie or water bath!
Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.