Homemade Prawn Noodle Soup (虾面汤) : Easy For Your Family Joy

Deliciously tempting homemade prawn noodle soup that’s impossible to resist, boasting rich flavors and succulent prawns.

MyWokLife

Prawn Noodle Soup : Why Make This Dish

Creating a one-dish meal for a quick weekday dinner is a breeze, taking just an hour and minimizing post-meal dishwashing. Opting for a balanced and All-in-One diet, I purchased fresh medium-sized prawns on Sunday, preserving them in the freezer overnight and thawing them this morning. All additional ingredients are conveniently stored in the refrigerator.

The key to a delightful prawn noodle meal lies in the prawn soup. I steer clear of intricate, commercial-style bases, opting instead for my homemade version, which exudes a charmingly “homely” taste that guarantees a delightful experience.

Prawn noodles emerge as a healthier alternative to Curry Laksa, notably forgoing coconut milk and resulting in a significantly lower calories count. A single bowl of prawn noodle soup stands at a mere 290kcal, an impressive contrast to the almost double calorie content in dry prawn noodles. Remarkably, I’ve chosen to skip garnishes like fried shallots, further reducing the calorie intake. Indulge in the wonderful simplicity and health benefits of this homemade prawn noodle delight.

Prawn Noodle Soup Ingredients

Serves 4-5

Ingredients:

250g of thick rice noodles aka thick bee hoon (about 40 cents for 250g)

250g of yellow noodles (about 40 cents for 250g)

2 to 3 liters of water for soup

400gm large or medium-sized prawns (with head and shell), washed thorough

300gm meaty pork bones

1 cup of pork meat, sliced (your preference of meat part and amount)

1 cup of fish cakes, sliced

Handful of Kang Kong Vegetables (Water Convolvulus)

*1 tablespoon of chicken stock paste

*1 medium-sized rock sugar

1 teaspoon of dark soy sauce

Spices:

1/2 teaspoon of black peppercorn

2-3 star anises (八角）

4-5 cloves (丁香）

1-2 cardamom (豆蔻果实)

Salt to taste

1 tablespoon of oil

Garnish:
Fried shallot (able to get it off the shelf, if you do not wish to fry it your own)Chili powder

Prawn Noodle Soup (虾面汤) Cooking Method

Method:

1. Boil water in a larger pot and add in chicken stock. Add in pork bones, sliced pork and whole prawns (with shells).
2. Remove just the prawns from the pot when prawns turn pink, about 2 min time. Remove the shell and prawn head (leave tail intact) when prawns are cooled, and reserve. *Put the shells back to the soup to boil.
3. Heat up the wok with oil. *Fry all prawn heads till slightly crispy. Remove from heat. Add to the pot of soup and boil together. Add rock sugar and spices. Reduce heat to low-medium fire to simmer the soup for 45 min. Add salt to taste.
4. Boil some water again with another pot. Blanch Kang Kong vegetables, fish cakes.
5. Change the boiling water (add pinch of salt when water boiled), boil yellow noodles/ bee hoon now. Drain and divide noodles among bowls.
6. Top the prawns, fish balls, fish cake slices, Kang Kong veggie on the bowls of noodles.
7. Remove shells and heads from the soup.
8. Pour over hot prawn soup. Scope also the sliced meat from the soup to the bowls of noodles. Garnish with fried shallots and serve hot.

Cooking Tips

• Personally, I enhance the soup by incorporating chicken stock, readily available in paste, granule, or cube forms found in major supermarkets. The chicken stock I use is MSG-free, adding a flavorful touch to the soup. However, feel free to omit it if you prefer a version without.
• For added convenience, some prefer placing prawn shells and heads in a small soup ingredient bag before immersing them in the soup. This allows for easy removal post-boiling. Personally, I choose to cook them directly in the soup, finding it hassle-free to scoop up the larger pieces of shells and heads when needed.
• Frying prawn heads before incorporating them back into the soup is a great technique. This not only enhances the soup’s fragrance and taste but crucially helps in drying up the juices, preventing the soup from becoming overly reddish. It’s a simple yet effective step to elevate the flavor profile of the prawn noodle soup.
• Adding rock sugar is a key step. Personally favoring it over brown sugar, rock sugar imparts a smoother texture to the soup and a superior sweetness that enhances the overall taste of the prawn noodle soup.

Try it, you’ll like it!

If you like this dish, do try my other dishes too such as Spicy Prawn & Tomato Fettuccine Pasta (辣大虾番茄扁面条意粉)

Or “Dong Quai” Prawn

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