COOKING INGREDIENTS:
80 g Chef Justin’s Prawn Noodle Soup Paste
1L Water or pork stock
8 Medium prawns (halved)
200 g Cooked pork ribs (Optional)
240 g Yellow noodles / rice vermicelli
60 g Bean sprout
40 g Morning glory (kang kong)
20 g Deep fried shallots

COOKING INSTRUCTIONS:

1. In a pot, bring Chef Justin’s Prawn Noodle Soup Paste, water (or stock), ribs and shallots to a boil, then allow to simmer for 10 minutes. 

2. Cook prawns in stock for 6 to 8 minutes.

3. In another pot of boiling water, blanch bean sprout and morning glory and place in serving bowl. Blanch yellow noodles for 2 minutes and place in serving bowl.

4. Top with prawns and pork ribs and top up with the soup base. Garnish with deep fried shallots.

Chef Notes: You can season your prawn soup base with Thai fish sauce. Pork tails or thinly slices of pork belly are also suitable for serving in this dish. Non pork eater, replace all pork item with chicken.

Nutrition Facts (Serving Size: 32g)

Calories / Energy: 130 kcal   Total Fat: 10 g   (13%)   Saturated Fat: 6 g   (30%)   Trans Fat: 0 g   Cholesterol: 21 mg   (7%)   Sodium: 990 mg   (43%) Total Carbohydrate: 9 g   (3%)   Dietary Fiber: 2 g   (7%)   Total Sugars: 6 g   Includes Added Sugars: 5 g   (10%)   Protein: 3 g   Vitamin D: 0 mcg   (0%)   Calcium: 40 mg   (4%)   Iron: 2.4 mg   (15%)   Potassium: 71 mg   (2%)
*Percent Daily Values are based on a 2,000-calorie diet.

Ingredients:

Onion, Palm Oil, Shrimp, Sugar, Salt, Chilli, Soya Sauce, Flavor Enhancer (INS621, INS627, INS 631)

Product does not contain pork or lard. Gluten Free.