Kway Teow Soup with Shrimp and Pork
This delicious soup from Singapore uses kway teow, a delicate flat rice noodle, but Chinese rice vermicelli can be substituted.
Yield: serves 6
- 6 cups chicken stock
- 1⁄2 lb. pork tenderloin
- 1 tbsp. vegetable oil
- 1 fish cake, about ½ lb., thinly sliced
- 1⁄2 lb. large shrimp, peeled, deveined, and split lengthwise
- 1⁄4 lb. fresh kway teow rice noodles, precut or in sheets (or ¼ lb. dried Chinese rice vermicelli)
- 1⁄4 lb. fresh or dried flat Chinese egg noodles, ⅛" wide
- 2 scallions, trimmed and finely chopped
- 2 tbsp. finely chopped fresh cilantro leaves
- Bring stock to a simmer in a large saucepan over medium-low heat. Add pork and simmer 20 minutes. Remove pork and set aside. Keep stock hot.
- Heat oil in a wok or medium skillet over medium heat and fry fish cake slices until lightly browned and crisp. Drain on paper towels; set aside.
- Add shrimp to stock; cook over very low heat for 1 minute. Transfer shrimp to serving bowl. Slice pork thinly and add to serving bowl. If using kway teow in sheets, cut into ¼" strips. (If using dried vermicelli, soften in boiling water for 1 minute, then drain.)
- Bring 6 cups water to a boil in a wok or medium saucepan over high heat. Add egg noodles and cook until tender (about 2 minutes if fresh, 3 minutes if dried) using chopsticks or a fork to gently pull them apart. Drain; add to serving bowl. Add rice noodles, scallions, and cilantro, pour in stock, and stir gently. Season to taste with salt and serve garnished with fish cake slices.