- 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 broth to boil, add the coconut milk and let reduce. Mix the xanthan gum into the stock well. Pass the mixture through the iSi funnel & sieve directly into the 0.5 L (~17 fl. oz.) iSi Whipper. Screw on 1 iSi cream charger and shake vigorously. Keep the iSi Whipper warm at max. 75 °C (167 °F) in a bain-marie or in a water bath. Shake vigorously before serving.
Instead of xanthan gum, 2 tbsp. of cornstarch can be used to thicken the soup.
ATTENTION: The iSi Thermo Whip and iSi Thermo XPress Whip must not be put in a bain-marie or water bath!
Double the ingredients for a 1 L (~34 fl. oz.) 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 (~8.5 fl. oz.) iSi Whipper.