Malaysian · intermediate
Ipoh Kai Si Hor Fun
A renowned Malaysian silk-smooth rice noodle soup served in a clear chicken and prawn broth, garnished with poached chicken strips, sweet prawns, and fresh chives.
- PREP TIME
- 20 min
- COOK TIME
- 35 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a pot over medium heat and sauté the prawn heads and shells for 5 minutes until crisp and fragrant oil forms.
- 02
Pour water into the pot, add chicken thighs and rock sugar, bring to a gentle simmer, and cook uncovered for 20 minutes until chicken is tender.
- 03
Remove chicken thighs and prawns, let cool slightly, then shred the chicken meat into strips and cook the prawns in the simmering broth for 2 minutes.
- 04
Strain the broth through a fine mesh sieve to extract the aromatic reddish prawn oil into the clear soup, discarding solids.
- 05
Season the strained broth with light soy sauce and simmer on low heat to keep hot.
- 06
Divide scalded flat rice noodles into four bowls, top with shredded chicken, prawns, and garlic chives, then ladle the hot broth over top.
A LITTLE KITCHEN KNOW-HOW
Prawn-Oil Extraction
Sautéing prawn shells in oil before adding liquid releases aromatic fat-soluble flavorful oils that impart a vibrant color and aroma to the soup broth.
Notes from the kitchen
- Squeezing the cooked prawn heads against the sieve extracts maximum savory reddish prawn oil into the broth.
- Do not boil the soup violently; a gentle simmer keeps the chicken broth crystal clear.
- Original home-cooking adaptation inspired by Malaysian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
