This vibrant dish combines the spicy kick of dried chilies with the rich, savory depth of shrimp stock and aromatic herbs. The combination of soft rice vermicelli, crunchy bean sprouts, and silky fried tofu creates a delightful textural contrast in every spoonful. Brightened with fresh lime and garnished with spring onions, it offers a complex balance of heat, sourness, and umami. Perfect for a comforting weeknight dinner or a satisfying weekend meal, this recipe brings the bustling flavors of Southeast Asian street food stalls straight to your kitchen table.
Fried Shrimp Soup
Description
This vibrant dish combines the spicy kick of dried chilies with the rich, savory depth of shrimp stock and aromatic herbs. The combination of soft rice vermicelli, crunchy bean sprouts, and silky fried tofu creates a delightful textural contrast in every spoonful. Brightened with fresh lime and garnished with spring onions, it offers a complex balance of heat, sourness, and umami. Perfect for a comforting weeknight dinner or a satisfying weekend meal, this recipe brings the bustling flavors of Southeast Asian street food stalls straight to your kitchen table.Ingredients
Directions
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Boil the fresh prawns in 3 cups of water for 1 to 2 minutes until cooked. Drain, reserving the stock, then shell and devein the prawns.
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Heat oil in a large wok or deep skillet over medium-high heat. Add the soaked dried chillies and fry until fragrant and slightly softened, about 2 minutes.
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Add the diced deep-fried tofu to the wok and stir-fry for 1 minute to heat through and absorb the chili flavors.
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Pour in the reserved prawn stock and bring to a rolling boil. Season with soy sauce and ground black pepper.
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Add the soaked rice vermicelli and bean sprouts to the broth. Stir gently and cook for 2 to 3 minutes until the noodles are tender and the liquid has reduced slightly.
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Stir in the boiled prawns to heat through. If using egg, pour the beaten egg into the simmering soup and stir gently for about 30 seconds until cooked into ribbons.
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Ladle the soup into bowls. Top with halved quail eggs or egg wedges and garnish with spring onions or garlic chives.
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Serve immediately with lime halves on the side for squeezing, accompanied by Sambal Belachan if desired.
Nutrition Facts
- Amount Per Serving
- Calories 980.8kcal
- % Daily Value *
- Total Fat 36.7g57%
- Saturated Fat 8.9g45%
- Cholesterol 746.0mg249%
- Sodium 294.7mg13%
- Total Carbohydrate 127.8g43%
- Dietary Fiber 18.3g74%
- Sugars 6.6g
- Protein 48.5g97%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the noodles are cooked over very high heat to allow most of the stock to evaporate by the time the noodles are tender, preventing a watery soup.
If you cannot find dried chillies, you can substitute with a spicy chili paste or sambal, adjusting the amount to taste.
The "Fried Shrimp Soup" title often refers to Laksa or similar noodle soups where fried elements or fried aromatics are used. The combination of tamarind, chili, and shrimp stock creates the signature spicy-sour profile.
For a vegetarian version, substitute the prawns and prawn stock with vegetable stock and omit the quail eggs.
