Laksa is one of my favorite soups from the Peranakan cuisine served in Indonesia, Malaysia, and Singapore, and I make it often. This is my version made with clams, mussels, shrimp, and chunks of puffed tofu. I refresh the laksa paste by cooking it with a few spices and freshly grated lemongrass. It's an extra special treat to get my hands on laksa leaves, aka Vietnamese cilantro, at my grocery store.