Seafood yee mee soup

Main Dish
3 servings
1 hour
10 min


Number of serving: 3
For the broth/soup

2 cups of prawn shells - washed and cleaned

2 sticks of celery - sliced

1 medium size tomato - sliced

1/2 tbsp anchovies/ikan bilis granules (optional)

Pepper and salt to taste

Other Ingredients (as needed)

Yee Mee Rolls (rinsed under running water)

1 small bunch of choy sam/white flowering cabbage - sliced and blanched

4-5 leaves of Chinese cabbage - sliced and blanched

fish balls

fish cakes

Spring onions - chopped/sliced thinly

To Serve With

Chopped garlic

red/birds eye chillies - chopped, add in some lemon juice and dark soy sauce.


  • Dd 3/4 litre of water, prawn shells, sliced celery and tomato in a pot. Simmer over low heat for about an hour.
    Drain and pour back the soup into the pot. Add salt and anchovies granules and let it simmer.
    Mean while place the yee mee, choy sam and chinese cabbage into a serving bowl.
    Into a smaller pot, pour as much soup as needed.
    Once boiling, break in an egg, add fish balls and fish cakes and let it cook just for a couple of mins.
    Pour the soup over with the ingredients into the serving bowl.
    Sprinkle pepper and spring onions on top and serve with the chopped garlic and chillies.


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