Prawn Noodle Soup

Hae Mee

Preparation info
  • Serves


    • Difficulty


    • Ready in

      55 min

Appears in
The Food of Singapore: Simple Street Food Recipes from the Lion City

By Djoko Wibisono

Published 2015

  • About

The flavour of this relatively simple noodle dish depends on the richly flavoured stock made from both fresh and dried prawns, and pork or chicken. This soup is traditionally served with delicious, crunchy pork cracklings; some may omit these for health reasons but they make all the difference to the flavour of the dish.


  • 8 cups (2 litres) water
  • 250 g (8


  1. Bring the water to a boil in a pot, add the shelled prawns and boil for 2 minutes until the prawns turn pink. Drain the prawns and set aside, reserving the prawn broth to make the Stock.
  2. To make the Stock, heat the oil in a pot over medium to low heat and stir-fry the reserved prawn heads and shells with the small fresh prawns, dried prawns and dried chilli for