This is a winning Malaysian dish – anybody who hails from Ipoh or have been to Ipoh would fall in love with this simple noodle soup. The best Kai See Hor Fun (those found in Ipoh) will taste significantly different compare to the mediocre ones – with silky smooth hor fun (flat rice noodles) and addictively rich chicken-prawn soup stock.
Unfortunately, staying in Melbourne deprives me of this delicious and heartwarming dish. No restaurant in Melbourne has made the mark and I am so missing this dish. So my search for the recipe continues until I stumbled upon The Food Canon and voila! So, now, I can make this wonderfully tasty noodle soup at the comfort of my own home. Go on, have a go and let me know what you think…
Kai See Hor Fun (Noodle Soup with Shredded Chicken) (adapted from The Food Canon)
2 litres of water
300-500g fresh prawns
1 tbsp chicken stock powder, optional
1 pack fresh flat noodles
Chicken shreds, for garnish
Spring Onion (green parts) cut into 1 inch, for garnish
Fried shallots, for garnish
Cut chillies, for dipping
Soy sauce, for dipping
1. Firstly, prepare the broth. Peel the prawns and devein. Keep the prawn heads and shell for the broth later.
2. Bring water to boil in a stock pot. Add chicken and leave it to a boil before turning the fire down and simmer.
3. In the meantime, heat up vegetable oil in a wok and fry the prawn heads and shells until they turn golden. Remove from the wok and add fried prawn heads and shells into the stock. Soon, you will notice that a layer of red oil start to form at the top. Simmer for about an hour. During this time, you can also remove some chicken pieces for the chicken slices. Remember to adjust flavouring – if the stock is not tasty, add chicken stock. If it’s not salty, then add some salt.
4. Strain the stock and set aside. Blanch the prawn meat in the stock and after it has cooled, start to butterfly the prawns. Blanch the cut spring onion and set aside.
5. Remove the flat noodles and blanch in a pot of hot water for about 15 seconds. If you are using dry flat noodles, cook in a pot of hot water longer until it softens (but not too soft).
6. Put the cooked noodles in a bowl. Add a few pieces of cooked prawns, chicken slices and spring onion. Add the stock. Then garnish with fried shallots and serve immediately. Don’t forget to serve with cut chillies and soy sauce.
1. Never ever use store-bought chicken stock for the soup base.
2. If you want a more intense red and flavour in the soup, you can blend the prawn heads and shells in a blender before putting into the stock.