Laksa Bak Chor Mee Soup with Sourdough Croutons & Tau Pok

Prepare the Sourdough Croutons: Preheat oven to 180°C (350°F). Toss sourdough cubes with a drizzle of olive oil, salt, and pepper. Bake for 8-10 minutes, or until golden brown and crispy. Set aside.

Sauté Aromatics and Dried Shrimp: Heat oil in a large pot or Dutch oven over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds). Add the minced dried shrimp and cook for another minute, stirring constantly.

Build the Flavor Base: Add the Laksa paste and Bak Chor Mee chili paste to the pot. Cook for 2-3 minutes, stirring continuously, until the aroma intensifies. Be careful not to burn the paste.

Add the Broth and Coconut Milk: Pour in the chicken broth and coconut milk. Stir well to combine. Bring the mixture to a simmer.

Simmer and Season: Add the fish sauce and light soy sauce to the soup. Simmer for at least 15 minutes, allowing the flavors to meld. Stir occasionally.

Cook the Pork: In a separate pan, sauté the minced pork until cooked through and slightly browned. Drain any excess fat.

Add the Prawns, Cockles, and Mushrooms: Add the prawns, cockles, shiitake mushrooms and cooked pork to the simmering soup. Cook until the prawns turn pink and the cockles open (discard any that don't open). This should take about 3-5 minutes.

Incorporate the Tau Pok: Add the Tau Pok pieces to the soup. They will soak up the flavorful broth.

Blanch the Bean Sprouts: Briefly blanch the bean sprouts in boiling water for about 30 seconds. Drain immediately.

Assemble and Serve: Ladle the soup into bowls. Top with blanched bean sprouts, laksa leaves, and a generous sprinkling of sourdough croutons. Serve immediately and enjoy the explosion of flavors!