Rice noodles are a staple in our household. One of my favorite ways to eat rice noodles is in a simple yet tasty soup. This Ipoh Chicken and Prawn Noodle Soup is closely inspired by Old Town White Coffee restaurant’s version.
The soul of this dish is in the soup. Made with chicken bones and fried prawn shells, the stock is naturally sweet and wholesome. Making the stock from scratch is very easy, you’ll just have to set aside about 2 hours of cooking time. Since I already have my large stash of frozen prawn shells sitting in the freezer, I went to the wet market and got some Kampung chicken carcasses and white meat.
However, if you are pressed for time, there is no harm in using ready-made chicken stock to help you out. Just look for any organic chicken broth or stock widely available in most supermarkets.
The quantity of the soup is good for 6 – 8 people, you could definitely store unused portion in the fridge or freezer. I did not list down the amount of noodles, prawns and other condiments below. You could pretty much double or reduce the quantity accordingly.
2 – 3 chicken carcasses (use Kampung or organic)
1 tbsp white peppercorn (put in a filter bag)
3 litres water
Prawn heads and shells from 2 lbs (1 kg) medium prawns – reserve prawns
1 large chicken breast
1 tbsp chicken powder
1 tbsp salt
2 tsp sugar
½ cup vegetable oil
Shredded chicken breast
Prawns – peeled and boiled
Rice noodles (I’m using fresh noodles)
Soup serves 6 – 8
Bring a large pot of water to boil and place the chicken bones into the boiling water for 30 seconds.
Drain and remove the bones. Rinse it with tap water. This will get rid of excess scum and ensure a clear stock.
Refill the pot with 3 litres water and add in chicken carcasses and the bag of peppercorn.
Bring to boil and simmer for at least 1 hour or until the bones are soft.
Turn off heat and remove the peppercorns and bones.
In a large pan or skillet, heat approx. ½ cup oil and add in prawn shells and heads.
Sauté for 20 mins until they turn crisp and dark golden brown. Reserve the prawn oil.
Transfer the heads and shells into the chicken stock and bring to boil.
Simmer for another 30 mins.
Place chicken breast into the stock and boil it for 10 – 15 mins. Do not overcook or the breast meat will be dry and tough.
Remove and set aside to cool before shredding with your hands.
Strain all the prawn heads and shells out from the stock.
Season with salt, chicken powder and sugar. Taste and adjust with more seasoning if needed.
Place prawns into a colander and cook it in the stock for 30 seconds.
Bring another pot of water to boil and cook the rice noodles according to the package instruction.
Blanch the chives and bean sprouts in the boiling water for a 10 seconds.
Place all ingredients in a serving bowl and top with prawns, chicken breast and fried shallots.
Drizzle with some prawn oil and serve with some red cut chili and soy sauce.