How to Make Har Meen (Malaysian Prawn Noodle Soup)

I know, I’ve done a couple of videos on this in the past; this I think was the first live broadcast where I didn’t just make the stock or paste, but also followed the recipe through to completion (ie. with noodles etc.). I know the broth looks a lot more cloudy than if the stock was made with whole prawn shells; trust me, it tastes much more flavoursome this way.

Har Meen Recipe


  • 8 cups prawn shells including heads
  • ¾ cup chicken powder
  • ¼ cup sugar
  • 2 tsps pepper
  • ½ cup peeled garlic cloves
  • 6 dried chillies, boiled until soft (optional)
  • ½ cup oil


  1. Combine prawn shells and garlic cloves and fry about 2 minutes or until most of the moisture has been reduced. Add oil and fry until aromatic.
  2. Add all other ingredients except dried chillies, fry until mixed through and sugar is dissolved.
  3. Transfer into a food processor or Thermocook or Thermomix, add boiled dried chillies and blend until smooth.
  4. Store in refrigerator for up to 10 weeks.
  5. To use, reconstitute 2 Tbsps with 500ml boiling water, then strain into bowl of separately-blanched noodles, prawns, boiled eggs and kangkung (ongchoy) etc.
  6. Top with crispy fried shallots.

For assembly

Separately poach noodles, kangkung, beansprouts, prawns and chicken, then serve with broth that’s reconstituted from the paste that’s been simmered with boiling water (you’ll want to use 2-3 Tbsps to 2 cups of water).

Top with half a boiled egg, onion crisps and garlic chives, and serve with a side of sambal belacan; recipe here >>

Har Meen

tn_Lenovo         Rode Mic

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