Sourdough Toast Soldiers with Creamy Bak Chor Mee Soup

First, prepare the sourdough toast soldiers. Lightly brush both sides of each sourdough slice with olive oil. Toast in a toaster until golden brown and crispy. Alternatively, pan-fry them in a pan with olive oil until golden brown. Cut each slice into 3-4 long strips (soldiers). Set aside.

Next, prepare the mushrooms. After soaking the dried shiitake mushrooms, squeeze out excess water and thinly slice them. Reserve the mushroom soaking liquid.

In a large pot, heat the pork lard (or vegetable oil) over medium heat. Add the minced garlic and shallots and sauté until fragrant and lightly golden brown, about 2 minutes. The aroma should be inviting and savoury.

Add the minced pork to the pot and break it up with a spoon. Cook until it's no longer pink, about 3-4 minutes. Drain off any excess fat if needed.

Add the sliced shiitake mushrooms to the pot and sauté for another 2 minutes, allowing them to release their earthy fragrance. Incorporate the mushroom soaking liquid into the pot.

Pour in the chicken broth and bring to a simmer. Add the light soy sauce, dark soy sauce, rice vinegar, and white pepper. Stir well to combine.

Reduce the heat to low and gently stir in the coconut milk. Be careful not to boil the soup after adding the coconut milk, as it may curdle.

Simmer for 10-15 minutes, allowing the flavors to meld together beautifully. The soup should be creamy and aromatic.

Taste the soup and adjust the seasoning with more soy sauce or rice vinegar as needed. The balance of salty, tangy, and savory flavors is key.

Ladle the creamy Bak Chor Mee soup into bowls. Garnish with crispy fried shallots, chopped spring onions, and finely chopped chilli padi (if using).

Serve immediately with the sourdough toast soldiers for dipping. The contrasting textures and flavors – the crispy toast and creamy soup – create a delightful experience.