Prawn noodle soup recipe
Recipe type: Mains
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
  • 1kg prawn heads and shells (I used about 1.3kg this time after accumulating for about 3 weeks, but 1kg should be fine)
  • 12-14 prawns (number dependent on your preference)
  • 300g pork ribs
  • 80g minced pork (optional) - I added this in so my kids could consume the pork easily compared to pork ribs
  • 1 packet kangkong (from supermarket)
  • 600g yellow noodles
  • 3L water/ stock
  • 40g fishcake (sliced)
  • a few pieces of dried scallop
  • 2 teaspoons minced garlic
  • Fried shallots and shallot oil - I normally prep a week's supply, but if you don't have this, just slice 6 shallots thinly then fry the shallots in step 4
Marinade for minced pork (if using):
  • 1 tablespoon oyster sauce
  • 1 teaspoon chinese wine
  • 1 teaspoon sesame oil
  • a couple of dashes of ground black pepper
  1. If using minced pork, marinate the minced pork at least half an hour ahead of cooking time.
  2. Rinse the prawn heads and shells. Set aside.
  3. Place the pork ribs in a pot of water with just enough water to cover them. Bring to a boil. Discard the water and set the pork ribs aside.
  4. In a soup pot, add shallot oil and fried shallots (if you don't have this, just add some cooking oil and fry the sliced shallots till golden brown and set aside 1-2 tablespoons of the fried shallot for garnishing later).
  5. With the remaining fried shallots in the pot, add the prawn heads and shells and fry till fragrant. Use the spatula or potato masher to press on the prawn heads for the flavour to be released.
  6. Add the water and pork ribs and bring to a boil. (I used a combination of water and stock because I happened to have some stock on hand)
  7. Reduce the heat and simmer for 2 hours.
  8. Once the broth is ready, sieve off the prawn heads and shells and return the pork ribs and broth to the pot.
  9. Bring some water to boil in another pot and blanch the kangkong. Set aside.
  10. In the same pot, cook the prawns till they turn pink. Remove and set aside.
  11. Blanch the fishcake slices. Set aside.
  12. Using the same pot, blanch the yellow noodles. Place the noodles in individual serving bowls and top with the cooked kangkong, fishcake and prawns. (I blanched the noodles last in that pot of water as the yellow noodles will 'taint' the boiling water and I didn't want the rest of the ingredients to be affected by it)
  13. Season the broth with the seasoning to taste then pour the prawn broth into each bowl and top with pork ribs.
  14. Garnish with fried shallots and more shallot oil if desired. Serve with chilli powder or chilli padi if desired.
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