Ipoh Shredded Chicken Noodle Soup
Yield: 4 servings
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Ingredients
-
For the Broth
- 6 cups of chicken stock
- 1 lb head on prawns
- 1 pack of Thin flat rice noodles
- 2 chicken breasts
- 1 tsp of salt
- Chives (cut into small sections)
- Bean sprouts (rinsed and drained)
- Fried shallots
For the Optional Toppings
Directions
Bring a medium pot of water to a rolling boil. Season the chicken breasts with salt.
Place the chicken breasts into the stock and turn the heat down to low.
Poach the chicken breasts for approximately 20-25 minutes until cooked and internal temperature reaches 165°F.
Set the chicken breasts aside on a plate. Once cooled, shred with a fork.
Remove the prawn heads and set aside.
De-vein the prawns and rinse them clean. Remove the prawn shells and set aside with the prawn heads. Pat dry the prawn meat with paper towels.
In a pan, heat up 2 tbsp of olive oil and saute prawn heads and shells until fragrant and a red oil develops.
In a separate pot, heat up 6 cups of chicken stock. Add the prawn oil and shells to the chicken stock and continue simmering.
Heat up a pot of boiling water.
Blanch prawns until cooked. Set aside. Then, blanch the bean sprouts and chives.
Cook rice noodles according to package instructions.
Strain the chicken stock and prawn shells through a mesh sieve.
Lay a bed of rice noodles in a large bowl and ladle in the chicken stock.
Top with shredded chicken, cooked prawns, chives, beansprouts, and fried shallots.