Cook the egg noodles according to instructions. Do not overcook the noodles. Blanch the beansprouts in boiling water for 1 minute and then remove and refresh in cold water. Set aside
Prepare the shrimp stock:
Peel the shrimp and save the shells. Remove the black vein and discards
Bring 1200 ml of water to a boil in a large pot. Add the shrimp shells and lower the heat to let it simmer for the next 30 minutes. After that, strain the stock and discard the shells. Put the stock back into the pot. Add coconut milk and seasonings. Bring to a gentle boil and then lower the heat to let it simmer. You can prepare ahead up to this point
If you want to add extra flavor, preheat 1 Tbsp of oil in a skillet. Add garlic and stir fry for about 10 seconds and then add the finely chopped soaked ebi and stir fry for 1 minute. Add this to the strained shrimp stock
Bring the shrimp stock back to a gentle simmer Add the shrimp and let them cook until they turn pink and then remove and set aside
While one hand is stirring, the other hand pour the beaten eggs into the broth, it's like making an egg-drop soup
Mix the cornstarch with water and stir this into the broth until it is thickened and smooth. Have a taste. Add more salt and/or sugar as needed to suit your taste
Serve:
Portion the cooked noodles into an individual serving bowl or platter. Add 3-4 shrimp, beansprouts, hard-boiled eggs. Generously ladle the broth over everything. Garnish with bawang goreng and green onion. Serve immediately