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SOUTHEAST ASIAN

Prawn Noodle Soup (Hae Mee)

Pork and shellfish broth enriched with roasted prawn shells and savory umami depth.

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Combine pork bone broth with chicken bone broth as foundational broth (or use pork alone). The layered pass is roasted shells, shallots, and a shellfish sofrito in that ready-made base.

Ingredients

  • 1.5 L pork bone broth
  • 1 L chicken bone broth (or 2.5 L pork bone broth only)
  • optionalHeads and shells from 800 g–1 kg prawns, roasted until fragrant
  • Rock sugar, white pepper, garlic, shallots
  • optionalDried anchovies
  • Fish sauce or salt to finish

Method

  1. Mix the broths in one pot; bring to a gentle simmer.
  2. Fry roasted shells in oil with shallots and garlic; deglaze with a ladle of hot broth.
  3. Return everything to the pot; simmer 30–45 minutes; skim if needed.
  4. Strain through fine mesh; balance sweet, salty, and shellfish depth for noodles.