20-Min Malaysian Prawn Noodle Soup
Deep, dark broth spiked with soy and aromatics, studded with sweet prawns and springy noodles. Ready in 20 minutes with a jarred paste shortcut and store-bought stock.
- Total time
- 20 min
- Servings
- 4
- Calories
- 310
- Protein
- 28g
comfortsatisfyingmalaysianshrimptenderchewyweeknightsoup
Ingredients
- 1 lb shrimp, peeled and deveined
- 12 oz hokkien noodles (fresh egg noodles)
- 6 cups chicken or seafood stock
- 3 tbsp dark soy sauce
- 1 tbsp shrimp paste (belacan)
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 stalks scallion, thinly sliced (white and green parts separated)
Instructions
- 1
Bring stock to a boil in a large pot over high heat, ~4 minutes.
- 2
Stir in shrimp paste, garlic, and ginger until fully dissolved, ~1 minute.
- 3
Add dark soy sauce and scallion whites; stir to combine.
- 4
Drop in hokkien noodles, breaking them gently into the broth as they soften, ~3 minutes.
- 5
Add shrimp and simmer until they turn opaque and curl, ~2 minutes.
- 6
Ladle into bowls and top with scallion greens. Serve immediately.
Tools you’ll need
- large pot (4-quart or larger)
- wooden spoon
- ladle
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