Rice Vermicelli aka Beehoon Soup

It has been raining since early morning, and as I was prepping for my lunch, the idea of having something soupy is best.  I end up cooking myself a bowl of hot rice vermicelli/beehoon soup with all available ingredients in my fridge and freezer.

Ingredients:

1 portion of dried rice vermicelli/beehoon (cooked according to package instructions)

6 prawns (peeled and deveined)

6 slices pink-swirl narutomaki fish cake

Carrot slices

Homemade Wantons, for recipe click here

Soup base recipe, click here

Chicken stock granules (for seasoning)

Methods:

1. In a pot, add the soup base, bring it to a simmer, then add in red carrot slices and the fish cake slices.  Season with chicken stock granules, and remove from heat.
2. At the same time, in another pot heat water and once it boil add in prawns, once cooked, dish it out using a slotted spatula and set aside in a plate.  Then add in wantons, once it floats, means its cooked, dish and place on a plate together with the prawns.
3. Place the cooked rice vermicelli/beehoon into a soup bowl.  Arrange the prawns, wantons, fish cake slices and carrot slices on top of the rice vermicelli.  Pour soup over, and a nice bowl of yummylicious hot soup is ready to be served.
4. I love to serve any of my noodles dishes with slices of red chilies and/or bird's eye chilies, squeeze of lime juice and light soy sauce.