Laksa Fish Soup with Sourdough Croutons & Tau Pok

Prepare the Croutons: Preheat oven to 180°C (350°F). Toss the sourdough cubes with 1 tablespoon of vegetable oil and a pinch of salt. Spread them on a baking sheet and bake for 8-10 minutes, or until golden brown and crispy. Set aside.

Crisp the Tau Pok: Heat 1 tablespoon of vegetable oil in a small frying pan over medium heat. Fry the tau pok pieces until they are golden brown and crispy on all sides. This adds essential texture; be careful not to burn them. Drain on paper towels.

Sauté the Aromatics: In a large pot, heat the remaining oil over medium heat. Add the laksa paste and minced dried shrimp. Sauté for 2-3 minutes, stirring constantly, until fragrant and the paste releases its aromatic oils. The color will deepen slightly.

Infuse the Broth: Add the bruised lemongrass stalks, galangal slices, and torn kaffir lime leaves to the pot. Stir for another minute to infuse their flavors into the laksa paste.

Build the Soup: Pour in the coconut milk and fish stock. Bring the mixture to a gentle simmer, stirring occasionally to prevent sticking. Reduce the heat to low and let it simmer for 15 minutes to allow the flavors to meld.

Cook the Fish: Gently add the fish cubes to the simmering soup. Cook for 3-5 minutes, or until the fish is just cooked through and flakes easily. Be careful not to overcook the fish, as it will become tough.

Season and Adjust: Taste the soup and adjust the seasoning with salt and sugar to your liking. Remember that laksa should have a balance of savory, spicy, and sweet flavors.

Remove Aromatics: Remove the lemongrass stalks, galangal slices, and kaffir lime leaves from the soup before serving.

Assemble and Serve: Ladle the laksa fish soup into bowls. Garnish with bean sprouts (if using), fresh coriander, and sliced red chilies (if using). Top with the crispy sourdough croutons and tau pok.

Serve immediately with a wedge of lime on the side. The lime adds a refreshing citrusy note that cuts through the richness of the coconut milk.