Singapore Prawn Noodle Soup 新加坡式虾面汤
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
Serves: 3
  • 2 litres water
  • 1 radish, cut into chunks
  • 2 carrots, cut into chunks
  • 1kg of prawns heads and shells (washed & drained)
  • 15-18 pcs of medium size prawns (de-shelled, leaving the tail on)
  • 500g pork ribs
  • 100g spinach
  • 250g yellow noodles
  • 250g kway teow (rice noodles)
  • 2 pcs of fish cake
  • 7-8 pcs of whole garlic
  • 50g rock sugar cubes
  • 50g shallots (sliced and deep-fried) OR you can buy off the shelves.
  • 1 tbsp cooking oil
  • 2 tbsp fish sauce
  • 1 tsp garlic powder
  • 1 tsp of chicken powder
  • dash of salt and pepper
  • Collagen stock (optional)
  • Chilli powder (to serve)
  1. Cut the radish and carrots into chunks and together with the pork ribs, boil them in a pot with 2 litres of water and simmer for 1 hour. (Note the water level in the pot.)
  2. In another deep frying pan, heat up the cooking oil and stir fried the whole garlics till fragrant. Add the prawn heads and shells and stir fried till the shells turn slightly reddish.
  3. Add 2 tbsp of fish sauce and 1 tsp of garlic powder and stir fried till aromatic.
  4. Add dash of pepper and salt and stir fried till all the prawns heads and shells turn reddish.
  5. After 1 hour of simmering of the pork broth from Step 1, add 50g of rock sugar cubes. Add the cooked prawns heads and shells subsequently. Add more water to the original water level from Step 1.
  6. Add 1 tsp of chicken powder and collagen stock (if using). Simmer for a further 1 hour.
  7. Blanch the prawns in some boiling water. Drain and set aside.
  8. Blanch the yellow noodles and kway teow in boiling water. Drain and set aside.
  9. After the soup stock is ready, drain away the prawns heads and shells, carrots and radish and pork ribs, reserving the prawn soup only.
  10. Slice the fish cake, wash and drain the spinach.
  11. Blanch the prawns, noodles, fish cake, spinach and pork ribs in the prawn soup stock for approximately 1 minute. Dish and serve with fried shallots and chilli powder.
Recipe by Eat What Tonight at