Ingredients

  • Serves 2 people
  • 500 g pork ribs (blanched with hot water)

  • 4 tbsp oil

  • 4 clove garlic (sliced)

  • 1 kg prawns (remove shells and head, set aside)

  • 220 g pork loin

  • 2 star anise

  • 4 cloves

  • 3 tbsp brown sugar

  • 2 L boiling water

  • 2 tbsp white peppercorn

  • 30 g rock sugar

  • 2 tsp salt

  • 1 tbsp fish sauce

  • 1 tbsp dark soya sauce

  • salt and pepper (to taste)

  • 200 g yellow noodles

  • 25 g bean sprouts

  • 5 sprigs kang kong

  • 2 red cut chili

  • 2 tbsp red chili powder

  • ½ cup fried shallots

Prawn Noodle Soup
Recipe Courtesy of Asian Food Network

Prawn Noodle Soup

Overwhelm your olfactory senses and taste buds with the Prawn Noodle Soup, a deceptively simple dish from Singapore and Malaysia. The essence of this dish is the soup, an explosion of umami developed from broiling prawn shells, pork ribs and root vegetables for hours. Once you have that sorted, simply blanche the prawns, noodles, spinach and fish cake with the soup. For the perfect finish, top it off with fried shallots.
Overwhelm your olfactory senses and taste buds with the Prawn Noodle Soup, a deceptively simple dish from Singapore and Malaysia. The essence of this dish is the soup, an explosion of umami developed from broiling...
No Alcohol
No Alcohol
No Milk
No Milk
Gluten Free
Gluten Free
No Alcohol
No Alcohol
No Milk
No Milk
Gluten Free
Gluten Free
  • Medium
  • 30 min
  • 140 min
  • 15 min
  • 4 steps
  • 21 Ingredients
  • Medium
  • 4 steps
  • 21 Ingredients
  • 30 min
  • 140 min
  • 15 min

Instructions

  1. Make prawn stock

    • Heat oil in pot.  Add garlic and fry for 30 seconds. Add in the prawn shells and head, brown sugar and sauté until they are fragrant and the colour changes to orange.
    • Add water and bring to a boil and let it simmer for 20 minutes.
    • Strain the stock and discard the shells.

  2. Make soup base

    • Pour the prawn stock into another clean pot.  Bring it to a boil.
    • Add the blanched pork ribs, star anise, cloves, white peppercorns, rock sugar, fish sauce, salt.  Bring to boil and let it simmer for 1 ½ hours or until the ribs are tender but not falling apart.
    • Once the soup base isdone cooking, taste and add more salt, sugar and pepper if needed. Add the dark soya sauce for colour if needed.

  3. Blanch the prawns and lean pork

    • Blanch the prawnsyou will be serving with the noodles briefly in the soup base until they turn pink and cook through.  Remove and set aside.
    • Using the boiling soup base, blanch the pork loin till cooked.  Remove and cut the pork loin into thin slices.

  4. Serve

    • Bring a small pot of water to a boil. Then portion out the noodles, bean sprouts and kangkong and blanched them.
    • Transfer into serving bowls.
    • Top with prawns, pork slices.

Plate and Serve!

Ladle hot soup over, then garnish with shallots. Serve with cut chili and chili powder as condiments.

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