Prawn Mee Soup Recipe

Name: Prawn Mee Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the stock; 1 kg spareribs; 500 g pork belly; 3 chicken bones, cleaned; 600 g flower crabs, shells removed,halved and cleaned; 600 g prawns, shelled; 2 tablespoons curry powder; 1/2 teaspoon salt; 2 tablespoons oil; 500 ml water (4 litres water); 50 -75 g rock sugar; Seasoning; 1 tablespoon salt, to taste; 50 -75 g rock sugar; 900 g fresh yellow noodles (or any noodles you like to use); 250 g bean sprouts; 3 hardboiled egg, shelled and quartered; shallot, crisps; Chilli oil; 4 -5 tablespoons chili paste; 6 shallots, pounded; 3 cloves garlic, pounded; 4 -5 tablespoons oil; 1 teaspoon salt

Servings: persons

For the stock
1 kg spareribs
500 g pork belly
3 chicken bones, cleaned
600 g flower crabs, shells removed,halved and cleaned
600 g prawns, shelled
2 tablespoons curry powder
1/2 teaspoon salt
2 tablespoons oil
500 ml water (4 litres water)
50 -75 g rock sugar
Seasoning
1 tablespoon salt, to taste
50 -75 g rock sugar
900 g fresh yellow noodles (or any noodles you like to use)
250 g bean sprouts
3 hardboiled egg, shelled and quartered
shallot, crisps
Chilli oil
4 -5 tablespoons chili paste
6 shallots, pounded
3 cloves garlic, pounded
4 -5 tablespoons oil
1 teaspoon salt

1
Put spareribs, chicken nones and water into a deep stockpot.
2
Bring to a boil and simmer for 1-11/2 hours.
3
Halfway through, add belly pork and cook until meat is just cooked through.
4
Remove and slice the meat thinly then put aside for use as garnishing.
5
Boil crabs and prawn shells in 500ml water then simmer for 10-15 minutes.
6
Strain stock and add to main stock.
7
Add rock sugar and salt and bring to a boil to dissolve sugar.
8
Marinate shelled prawns with curry powder.
9
Heat 4-5 tablespoons of oil and fry pounded shallots, garlic and chilli paste until aromatic.
10
Dish out and set aside for use as chilli oil and paste.
11
Add 2 tablespoons oil to remaining chilli oil in wok and stir-fry marinated prawns until just cooked.
12
Remove and set aside.
13
To serve, put noodles, bean sprouts into a noodle strainer.
14
Scald in a pot of boiling hot water for a minute then drain off excess water.
15
Place into soup bowls.
16
Top up with the main stock and with a quarter slice of hard-boiled eggs, sliced belly pork, cooked prawns, chilli oil, chilli paste and shallot crisps.

11997

kcal

Calories

140

Fat

2668

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: For the stock, 1 kg spareribs, 500 g pork belly, 3 chicken bones, cleaned, and more.

Yes, Prawn Mee Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Prawn Mee Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions