Prawn Noodles Soup

Ingredients

Stock

• 8-10 cups water
• 1 pound chicken pieces, skinned and fat removed
• 1 pound pork ribs or pork bones
• 5cm piece root ginger, peeled and crushed
• 5 garlic cloves, crushed
• 1/4 tsp whole white peppercorns

Spice paste

• 12 dried chillies, deseeded, soaked and roughly chopped
• 1/4 dried shrimps, soaked
• 10 shallots, peeled and roughly chopped
• 4 garlic cloves, peeled and roughly chopped

Soup

• 2 Tablespoons sunflower oil
• 2 pounds prawn heads and shells
• 1 pound raw shelled king prawns, deveined
• 1 Tablespoons sugar
• 1/2 pound fresh egg noodles
• 1/2 pound dried rice vermicelli
• 1/2 pound water spinach, rinsed and cut into 5cm length
• 1/3 pound bean sprouts
• 2 hard-boiled eggs, quartered
• 1/2 package firm tofu, cut into thin slices
• 8 deep fried tofu puffs
• 2 small key limes
• salt
• (Serves 4)

Directions

1. To make the stock.
2. Put the water in a large pot and bring to boil over high heat.
3. Once the water is boiling, add the chicken and pork and bring back to a boil.
4. Add the ginger, garlic and white peppercorns.
5. Reduce the heat and allow to simmer for 2 hours, skimming off the fat from the surface if necessary.
6. After stock has simmered for 2 hours, remove the solid ingredients and discard.
7. Heat 1 tablespoon of oil in a medium skillet over medium-high heat.
8. Add the shells and heads of the prawns and fry until they change colour, about 5 minutes.
9. Transfer the shells and heads to the stock and bring to a boil. Simmer for 45 minutes.
10. In the same skillet used for the heads and shells, add the peeled prawns and cook for about 4-5 minutes, until they change colour. Set aside.
11. Remove the prawn shells and heads from the stock using a slotted spoon. Discard.
12. Meanwhile, combine all the ingredients of the spice paste in a mortar and pestle or the bowl of a food processor.
13. Process until a smooth paste is formed.
14. In a skillet set over medium high heat, heat the remaining oil.
15. Add the spice paste and cook until fragrant, about 10 to 15 minutes.
16. Add the cooked spice paste to the stock and simmer for another 15 minutes.
17. Add the sugar and season to taste with salt.
18. To cook the noodles, bring a large pot of water to boil.
19. Add the rice vermicelli to the boiling water and cook for 2-3 minutes. Remove and divide evenly between bowls.
20. Add the egg noodles to the boiling water and cook for about 3 to 4 minutes. Remove and divide evenly between the bowls.
21. Heat the firm tofu slices in the hot soup until heated through. Divide evenly between the bowls.
22. Blanch the water spinach, bean sprouts and tofu puffs by immersing them in the soup stock for 1 minute.
23. Remove from the soup and divide evenly between the bowls.
24. Divide the cooked prawns evenly between the bowls.
25. Top each bowl with a quartered hard-boiled egg.
26. Bring the stock back to a boil.
27. Carefully ladle the hot soup over the ingredients in the bowls.
28. Top with a half of lime and serve immediately.