COOKING INGREDIENTS:

• 80 g Chef Justin’s Prawn Noodle Soup Paste

• 1L Water or pork stock

• 8 Medium prawns (halved)

• 200g Cooked pork ribs (Optional)

• 240g Yellow noodles / rice vermicelli

• 60g Bean sprout

• 40g Morning glory (kang kong)

• 20g 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 a serving bowl. Blanch yellow noodles for 2 minutes and place in a 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 thin slices of pork belly are also suitable for serving in this dish. Non pork eater, replace all pork items with chicken.