Prawn and Chicken Noodle Soup

    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!


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    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 

    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).
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