Hokkien Prawn Noodle Soup

 

Ingredients:
500g prawns ~ poached & shell reserved
2 breast chicken ~ poached & shredded
500g yellow noodle
500g rice vermicelli
1 bunch Kangkong (water spinach)
Bean sprouts
Fried shallots
Spring onion ~ chopped
Chilies in soy to serve

Broth:
3L of water
4 chicken wings
1 head garlic ~ bashed
3 sliced ginger
1 tsp peppercorns
4 tbsp cooking oil
Reserved prawn shells ~ sauteed the shells
Salt to taste

Method:

1. Bring 3L of water to a simmer then add chicken wings, garlic, ginger & peppercorns.  Bring to boil then cover & reduce to simmer & boil for an hour.
2. Discard the solids from the pot & bring the stock back to boil.  Add prawns & cook for until just done (about 1-2 mins).  Remove & allow to cool before peeling & prawns leaving the tails intact.
3. Fry prawn shells with cooking oil in a separate pan for 5-8 mins.  Add the cooking shells to the stock & simmer for 30 mins, remove the solids & season with salt.
4. Bring the broth to boil then add in the chicken breast, turn off the heat after a min, put the lid & let the chicken poach in the hot broth for 8 mins, remove & allow to cool.
5. Shred chicken into neat slivers, halve prawns lengthwise & have the rest of the ingredients ready.
6. Bring a large pot of water to a rolling boil, cook both noodles to your liking & lightly blanch kangkong & bean sprouts.
7. Top with prawns, shredded chicken & ladle some of the hot broth over garnish with fried shallots & chopped spring onions & serve with some cut chilies with soy on the side.