La Paz Batchoy Recipe

Warm up yourself with this flavorful La Paz batchoy! It is a well-known noodle soup dish from Iloilo City.

La Paz Batchoy Recipe


  • 1 kg mami noodles


  • 1 medium-size onion, quartered
  • 1/2 head garlic, crushed
  • 1/2 tsp shrimp paste (bagoong)
  • 1 tbsp peppercorns, crushed
  • 2 tbsp Worcestershire sauce
  • 10-12 cups beef/pork stock
  • 1 tbsp sugar
  • 1 tsp soy sauce
  • salt to taste


  • 250g pork
  • 150g pork liver
  • 150g shrimps
  • 1 pc chicken breast


  • chicharon, crushed
  • chopped garlic, fried
  • chopped spring onion

Cooking Instructions:

  1. In a large pot, pour in 10-12 c. of stock (from boiled beef and pork bones) and add all broth ingredients and bring to a boil.
  2. Reduce heat and blanch shrimp until cooked.
  3. Remove shrimp from the pot, remove the shell and head each shrimp, set aside.
  4. Add in pork, chicken, and liver in the pot, let simmer for 25 minutes or until pork, chicken, and liver are tender add more stock if necessary.
  5. Remove pork, chicken, and liver from the pot, drain and let cool.
  6. Continue simmering the broth in low heat until ready to serve, season with salt to taste.
  7. Slice the pork, chicken, and liver into thin strips and set aside.
  8. Place noodles in a serving bowl and pour the strained boiling stock over the noodles. Top with pork, chicken, liver, shrimp.
  9. Garnish with chicharon, spring onion, and fried garlic.
  10. Serve immediately and enjoy your la paz batchoy!

You might like this recipe too: Maki Mi Soup Recipe