This dish is great on a cold day. All of the ingredients for this dish was purchased at Seafood City (an Asian supermarket)
For the broth:
12 cups of water
2lbs of shrimp (deshelled but save the shells)
7 oz package of fried tofu
8 oz of fried shrimp ball
1/4 cup of curry powder (more if you like it spicy)
1 tbsp of chicken flavor bouillon
Salt (as desired)
1/2 of a medium size yellow onions
3 cloves of garlic
1 inch of ginger
2 tbsp of vegetable oil
2 package of 16 oz Chinese fresh noodles (the yellow noodles)
4 cups of hot water (to blanched the sprouts, bakchoy and noodles)
2 cups of bean sprouts
2 cups of baby bakchoy (chopped)
Thai chillis (chopped, as much or as little; depending on how spicy you like it)
5 eggs (hard boiled, chopped)
How to prepare:
Boil the 4 cups of water.
For the broth:
Heat the oil and sauteed the onion, ginger and garlic until soft. Add the shrimp shells and curry powder. Mix well and add the 12 cups of water. Add the bouillon and salt to taste. Cook over medium heat for 20 minutes. After 20 minutes, remove the shells and add the shrimp, shrimp ball and tofu and cook for another 5 minutes. Do not overcook the shrimp.
Cook the bean sprouts and the bakchoy (separately) in the boiled water until soft or to your liking.
Drop the noodles in the same hot water for 2 minutes to warm the noodles up.
Put the noodles in a bowl, top with bean sprouts, bakchoy, Thai chillis and eggs. Pour the shrimp, shrimp ball and tofu broth over everything. Enjoy!