Friday, October 9, 2009
PRAWN AND FISHBALL RICE VERMICELLI SOUP
Nothing like a good wholesome chicken stock to make a good soup with. So with 3 chicken carcasses that I roasted in the oven until they browned, 1 large onion, 1 head of garlic, a carrot and 2 celery stalks cut into chunks, some water and a large pot I came up with about 5 cups of lovely golden clear broth that was full of flavour.
Then I made this simple noodle soup the next day.
I might also mention that I made the fish balls too but since I avoided using lye water as one of the ingredients, because lye water is toxic, my fish balls, although full of flavour, were lacking in the bounce department. But it didn't matter to me as long as everything was homemade and safe. And good.
Making up the soup the next day was a breeze because there cannot be anything easier than making a clear noodle soup. It is simple, pure and refreshing yet so full of flavour.
The recipe...............for 2 or 3 persons.
Enough rice vermicelli for 2 or 3 people, soaked in just boiled water until softened and drained in a colander. Keep aside.
2 garlic cloves
2 spring onions, white part sliced
3 cups of good chicken stock, preferably homemade
6 or 7 large prawns
10 or 12 fishballs
some bak choy, washed and seperated
2 T cooking oil
a dash of soy sauce
salt and pepper
Heat up the oil in a medium pot. Saute the garlic and spring onions until fragrant and soft. Add the prawns and fish balls and stir to cook through. It will probably take about 2 to 3 minutes. Add in hot stock and bring the soup to a boil and then simmer . Add the bak choy and simmer only until the bak choy is a lovely bright green. Taste for seasoning and adjust if neccesary. Done.
Serve : Put a serving of the rice noodles in individual bowls and por the hot soup over it to cover the noodles. Top with prawns and fish balls and a few stalks of bak choy in each bowl.