Singapore Soup Noodles
Submitted by dutch
Singapore-style soup noodles in a shrimp-shell broth with pork, shrimp, mung bean sprouts, and vermicelli, garnished with crab, cucumber, and scallions. Rich Southeast Asian seafood noodle soup.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
1 hrsThis Singapore-style noodle soup builds flavor where many cooks throw it away: the shrimp shells and heads. Simmered with water for half an hour, they turn into a sweet, intensely ocean-scented stock that is the backbone of the entire bowl.
Roasting garlic and ginger in hot peanut oil until just golden is the second flavor layer. Do this right before adding the pork and shelled shrimp, or the aromatics scorch and turn bitter. A one-minute stir fry is all they need.
The finished soup is a generous bowl layered with pork strips, whole shrimp, mung bean sprouts, and fine vermicelli that cook directly in the broth for five minutes. Straight from the stove, the noodles absorb the stock and the sprouts keep their snap.
The garnish plate is not optional. Flaked crab meat, cool diced cucumber, and finely chopped scallions scattered across the top add contrasting textures and freshness that make this bowl feel distinctly Southeast Asian.
Chef Tips
- Buy shrimp with heads on if possible, the heads give the richest stock.
- Strain the stock through a fine-mesh sieve or cheesecloth for a clean broth.
- Add noodles last and serve immediately, vermicelli softens fast in hot broth.
- Warm the serving bowls in the oven so the soup stays piping hot at the table.
Variations
- Add a splash of fish sauce or a squeeze of lime for more Southeast Asian brightness.
- Swap vermicelli for rice noodles for a gluten-free bowl.
- Finish with fresh cilantro or Thai basil leaves for a herbier top.
Ingredients
Directions
First make the stock: remove shells and heads, if available, from shrimp.
Put heads and shells, or just shells, into a large saucepan, and add 5 cups water.
Bring to boil, then reduce heat and simmer ½ hour. Salt and pepper to taste.
Remove from heat and strain. Set aside 3½ cups of this broth.
Now heat the oil in the large saucepan.
When just smoking, add chopped garlic and ginger.
Stirfry one minute, or until golden. Add pork, deveined shrimp and sprouts; stirfry 3 minutes.
Pour the reserved broth back in and return to boil.
Stir in noodles, cook 5 minutes or until done.
Transfer to a large serving bowl and garnish with the crab, cucumber and scallions; serve piping hot.
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