This popular Indonesian spicy noodle soup has a lot of ingredients and a bit of prep but it comes together very easily. It is so good!
1 person made this
1 onion, finely chopped
2 tablespoons grated fresh ginger
2 cloves garlic, crushed
2 stalks lemongrass (white part only), finely sliced
4 birdseye chillies, chopped
4 macadamia nuts, crushed
1 tablespoon shrimp paste
3 tablespoons vegetable oil
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon cumin
500ml coconut milk
750ml chicken stock
2 teaspoons sugar
1/2 teaspoon salt
150g rice vermicelli noodles
300g fresh hokkien noodles, or other fresh egg noodles
8 small prawns, cooked and peeled
150g green beans, blanched and cut into 3cm lengths
125g cooked shredded chicken
mint leaves, to garnish
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Method Prep:30min › Cook:20min › Ready in:50min
Using a mortar and pestle (or a food processor), blend the onion, ginger, garlic, lemongrass, chillies, macadamia nuts and shrimp paste into a paste. Meanwhile, soak the rice vermicelli noodles in cold water for about 20 minutes.
Heat a wok, add 3 tablespoons oil and bring to high heat. Fry the paste for five minutes but do not allow to brown. Reduce heat to low and add coriander, paprika, turmeric and cumin and simmer, stirring often, for two minutes.
Add coconut milk, stock, sugar and salt to the paste and bring to the boil.
Meanwhile, pour boiling water over the vermicelli and the hokkien noodles, leave for two minutes and rinse.
Distribute the noodles, the vermicelli, beans, beansprouts, chicken and prawns in four deep bowls. Add hot stock to each bowl and scatter mint leaves on top.