Prawn and Pork Ribs Noodle Soup
In every corner of globe, in every culture, there is soup. The Campbell's Soup Company sells more cans of Chicken Noodle Soup in the USA than any other type and the Japanese counterpart, Ramen, is known worldwide. They seem to favor Tomato Soup in England. But on the streets of Singapore you'll find them dishing out bowls of Prawn and Pork Ribs Noodle Soup.
Ingredients
- 500 g pork ribs
- 1 kgs shrimp peel and shells set aside
- 1 bunch spinach use water spinach (kangkong) if available (washed and cut into 5cm)
- 100 g bean sprouts
- 4 tbsp olive oil
- 4 cloves garlic sliced
- 2 star anise
- 5 cloves
- 80 g anchovies
- 3 tbsp dark brown sugar
- 2 litres water boiled
- 2 tbsp white pepper
- 2.5 tbsp white granulated sugar
- 1 tbsp fish sauce
- 1/4 tsp white pepper powder
- 1 tbsp soy sauce dark
- tbsp salt to taste
- 50 g shallot fried
- 200 g Chinese yellow noodle
- 25 g bean sprouts
- 1 handful spinach
- chili powder for garnish
Instructions
- Wash 1kg of prawns, peel and set the shells aside.
- Scald 500g pork ribs with hot water.
- To a pot add 4 tbsp oil on heat heat until the oil shimmers. Add sliced garlic and stir fry till fragrant
- Next add prawn shells and stir fry till they turn red
- Add 2 star anise, 5 cloves, 80g of ikan bilis, and 3 tbsp brown sugar. Mix evenly
- Then add 1.5 liters of boiling water, the blanched pork ribs, 2 tbsp white peppercorns, 30g rock sugar, 1 tbsp fish sauce, ¼ tsp white pepper powder, and 1 tbsp dark soy sauce
- Bring to boil, lower the heat and simmer for at least 2 hours.
- Remove and drain stock, pick out the pork ribs and set aside
- Skim the foamy top layer from the stock and discard.
- Blanch prawns in the stock for 2 to 3 minutes (Don't overcook the shrimp as nothing is worse than overcooked shrimp).
- Adjust seasoning of stock with salt and pepper.
- Blanch 200g of yellow noodles with 25g bean sprouts and a handful of kangkong.
- Add pork ribs and prawns to noodle, and fill bowl with hot stock.
- Add a sprinkle of chili powder and 1 tbsp of fried shallots.
Notes
We retained the quantities in the original recipe and video which makes a huge pot of soup. Probably enough for 12 large servings. Use the Servings Changer to adjust the quantity to suit your desired number of serving.
Use less oil for a lower-fat version of this dish.
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