Singaporean Shrimp Soup with Noodles

Ingredients

• 250 g Chinese egg noodles (mie noodles)
• 2 shallots
• 2 Garlic cloves
• 0.5 chili pepper
• 2 tsp turmeric
• 1 tbsp shrimp paste (or crab butter)
• 0.5 tsp ground coriander
• 1 stalk lemongrass
• oil for sautéing
• 500 ml coconut milk
• 0.75 l poultry broth
• 400 g chicken breast fillet
• 12 peeled shrimp
• 0.5 bunch spring onions
• 2 cooked quail eggs (for garnish)
• fresh coriander (for garnish)

Instructions

1. 1.

   Prepare the noodles according to package instructions and drain; cut them slightly shorter.

2. 2.

   Peel and finely dice the shallots and garlic cloves. Deseed and finely dice the chili pepper. Blend these ingredients with turmeric, coriander, shrimp paste and 100 ml coconut milk using an immersion blender until smooth.

3. 3.

   Heat a little oil in a large pot and sauté the mixture with lemongrass for about 1 minute while stirring. Deglaze with roughly half the poultry broth and the remaining coconut milk, bring to a boil, season with salt and sugar, then simmer gently for about 15 minutes.

4. 4.

   Meanwhile, bring the remaining poultry broth to a boil and cook the chicken breast in it for about 10 minutes until tender.

5. 5.

   Remove the cooked chicken from the broth and cut into bite‑sized pieces.

6. 6.

   Add more chicken broth to the soup if desired.

7. 7.

   Trim the spring onions and slice them into thin diagonal strips.

8. 8.

   Debone the shrimp and add them with the sliced spring onions to the soup. Bring the soup briefly to a boil, add the noodles, reheat, and season to taste. Serve the soup topped with halved quail eggs and fresh coriander.