Chicken and Prawn Soup
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This recipe is reminiscent of Ipoh Hor Fun, which is a chicken and prawn soup with thick/wide rice noodles.
To be completely honest, we just didn't make Ipoh Hor Fun because by the time the idea came to us, we were simply too lazy to go to the grocery to get all the missing ingredients so we improvised a little.
Just like all soups, the longer you cook, the better the flavour. We cooked ours for about an hour before we got too hungry/impatient and ate it. The flavour also intensifies if you leave it sitting in the fridge overnight. Our leftovers the next day tasted superb.
Ingredients
- Prawn shells (at least 20 prawn shells, but the more the better)
- 1 whole chicken
- 1L chicken stock (we used around 1-2L of water with 1 tbsp chicken stock powder)
- 1-2L water
- Salt to taste
- Noodles to serve
Method
- Add oil and prawn shells to a large pot and fry the prawn shells until they have turned red
- Pour in the chicken stock and water and bring it to a boil
- Lower the chicken and boil for around 20-25 minutes, or until the chicken is cooked through
- Remove the chicken and let it cool for a little before shredding it. Meanwhile, let the stock keep boiling
- After the chicken has been shredded, return the carcass back to the stock to keep boiling. The longer you boil, the better the flavour
- When you are ready to eat, pour the soup over some freshly cooked noodles and shredded chicken