Kway Teow Soup
Warm up your soul with the comforting flavors of Kway Teow Soup, a classic Southeast Asian dish featuring silky flat rice noodles swimming in an aromatic chicken broth. Infused with the subtle heat of ginger and garlic, this cozy bowl is topped with tender shredded chicken, crunchy bean sprouts, and a medley of fresh garnishes like spring onions, coriander, and fried shallots. Soy sauce and fish sauce lend a perfect balance of savory umami, while a squeeze of lime adds a zesty kick. Ready in just 45 minutes, this hearty yet light noodle soup is an ideal choice for a quick and wholesome meal. Perfect for lunch or dinner, Kway Teow Soup is sure to become a family favorite!
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Recipe Information
Ingredients
- 250 grams dried flat rice noodles (kway teow)
- 1 liters chicken broth
- 2 pieces chicken breast fillets
- 1 thumb-sized piece, sliced ginger
- 3 pieces, minced garlic cloves
- 2 stalks, sliced spring onions
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 100 grams bean sprouts
- 1 handful coriander leaves
- 2 tablespoons fried shallots
- 1 piece, sliced into wedges lime
- to taste salt
- to taste black pepper
Instructions
Soak the dried flat rice noodles in warm water for about 10-15 minutes or until they are softened. Drain and set aside.
In a large pot, bring the chicken broth to a boil over medium heat. Add the ginger slices and let them simmer for 5 minutes to infuse the broth with a gentle spice flavor.
Add the chicken breast fillets to the pot. Reduce the heat to a simmer and cook the chicken for approximately 15 minutes or until thoroughly cooked. Remove the chicken from the broth and let it cool slightly before shredding it into thin pieces.
In the same pot, add the minced garlic, soy sauce, and fish sauce. Stir to combine and let the broth simmer for another 5 minutes. Taste and adjust seasoning with salt and pepper as desired.
Add the softened rice noodles to the broth and cook for 2-3 minutes until they are tender and heated through.
Divide the cooked noodles and broth into serving bowls, and top with shredded chicken.
Garnish each serving with bean sprouts, sliced spring onions, fresh coriander leaves, and a sprinkle of fried shallots.
Serve immediately with lime wedges on the side for an additional zing of flavor when squeezed over the soup.
Nutrition Facts
Calories |
1736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 7362 mg | 320% | |
| Total Carbohydrate | 233.6 g | 85% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 9.6 g | ||
| Protein | 148.3 g | 297% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2398 mg | 51% | |
*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.
