Prawn and Chicken Noodle Soup
50 minutes
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!
Mekmolek
1 person made this
Ingredients
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
Directions
Preparation:20min ›
Cook:30min ›
Ready in:50min
- 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.
- 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.
- Combine the prawn stock and chicken stock in a saucepan. Add the palm sugar and salt to taste and simmer on low heat.
- 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.
- 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.
- 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).
