Gluten-Free Kway Teow Soup
Warm, comforting, and naturally gluten-free, this Kway Teow Soup is a flavorful twist on a Southeast Asian classic. Featuring silky rice noodles, tender chicken slices, and succulent prawns swimming in a richly seasoned broth, this recipe is perfect for a wholesome weeknight meal or a light lunch. Infused with aromatic garlic, onion, and a blend of gluten-free soy sauce and oyster sauce, the soup is topped with crunchy bean sprouts, fragrant coriander, and zesty lime wedges for a burst of freshness in every bite. Ready in under an hour, this gluten-free recipe is a crowd-pleaser designed to accommodate dietary needs without compromising on authenticity or taste.
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Recipe Information
Ingredients
- 200 grams Gluten-free rice noodles
- 200 grams Chicken breast
- 150 grams Fresh prawns, peeled and deveined
- 2 tablespoons Vegetable oil
- 2 cloves Garlic, minced
- 1 medium Onion, thinly sliced
- 1 liter Chicken stock
- 3 tablespoons Light gluten-free soy sauce
- 1 tablespoon Oyster sauce
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 100 grams Bean sprouts
- 3 stalks Spring onions, sliced
- 2 tablespoons Coriander leaves, chopped
- 4 pieces Lime wedges
Instructions
Soak the gluten-free rice noodles in warm water for 20 minutes or according to package instructions, then drain and set aside.
Slice the chicken breast thinly and set aside.
In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and sliced onion, and sauté until they are soft and fragrant, about 3 minutes.
Add the chicken slices to the pot and cook until they are no longer pink, about 5 minutes.
Add the chicken stock, light gluten-free soy sauce, oyster sauce, black pepper, and salt to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
Add the prawns to the broth and cook until they turn pink and are cooked through, about 3 minutes.
Divide the soaked rice noodles into serving bowls.
Ladle the hot soup over the noodles in the bowls.
Top each bowl with bean sprouts, sliced spring onions, and chopped coriander leaves.
Serve the soup hot with lime wedges on the side for added freshness.
Nutrition Facts
Calories |
1442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 17.8 g | ||
| Cholesterol | 524 mg | 175% | |
| Sodium | 5874 mg | 255% | |
| Total Carbohydrate | 119.1 g | 43% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 13.8 g | ||
| Protein | 144.1 g | 288% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 313 mg | 24% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1677 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
