Prawn and Chicken Noodle Soup

    • < />

    Prawn and Chicken Noodle Soup

    Prawn and Chicken Noodle Soup


    Be the first to make this!

    For real Malaysian street food, try this noodle dish which uses two kinds of stock, prawn and chicken. It's a bit of work but so worth it!

    Serves: 4 

    • Stock
    • heads and shells from prawns (below)
    • 450g boned chicken, cut into pieces
    • 1 large onion, quartered
    • 3cm cinnamon stick
    • 2 cloves
    • 1 star anise
    • 3 litres water
    • 1 tablespoon palm sugar (or brown sugar)
    • salt to taste
    • Chilli paste
    • 10 dried red chillies, deseeded and soaked in water
    • 4 shallots
    • 3 cloves garlic
    • 1 tablespoon cooking oil
    • 8-12 shelled large raw prawns (reserve heads and shells)
    • 450g yellow noodles
    • 275g rice vermicelli
    • 110g bean sprouts
    • handful of water spinach (water convolvulus), if available
    • Garnish
    • crispy fried shallots
    • hard-boiled eggs

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. For the prawn stock: in a saucepan saute the prawn heads and shells in a little oil until caramelised. Cover with 1 1/2 litres water and simmer for 8 minutes. Drain and reserve liquid, discarding shells.
    2. For the chicken stock: place chicken, onion, cinnamon stick, cloves and star anise in another saucepan and cover with the rest of the water. Bring to boil and simmer for another 8 minutes. Drain and reserve liquid. Shred the chicken meat and set aside, discarding the rest of the solids.
    3. Combine the prawn stock and chicken stock in a saucepan. Add the palm sugar and salt to taste and simmer on low heat.
    4. To make the chilli paste, put the chillies, a little water, shallots and garlic into a blender and grind until fine. Heat oil in pan and saute the chilli paste until fragrant; add a pinch of salt. Set aside.
    5. Get a pot of boiling water ready. Blanch the following ingredients one after the other: prawns, yellow noodles, rice vermicelli, bean sprouts, water spinach. As each is just done, drain with a slotted spoon and set aside.
    6. To serve: in deep bowls, put a portion of yellow noodles, rice vermicelli, water spinach and bean sprouts. Ladle the hot stock over the noodles. Top with some chilli paste, shredded chicken, 2-3 cooked prawns and garnish with fried shallots and hard-boiled eggs (optional).
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)

    Write a review

    Click on stars to rate