Soy-Free Kway Teow Soup
Experience a comforting bowl of Soy-Free Kway Teow Soup—an aromatic, gluten-free twist on a traditional Southeast Asian favorite. This vibrant noodle soup is crafted with silky rice noodles, tender bites of chicken, and a medley of fresh vegetables like carrots and bok choy, all simmered in a garlic- and ginger-infused broth. Unlike the classic recipe, this version swaps soy sauce for flavorful fish sauce to create a soy-free yet umami-rich dish. Light, nourishing, and packed with bold flavors, it’s garnished with fresh cilantro, green onions, and a touch of red chili for a hint of heat. Ready in just 40 minutes, this wholesome soup is perfect for a quick family meal and best served with lime wedges for a zesty finish. Whether you’re eating gluten-free, soy-free, or simply craving comforting street food flavors, this is your go-to recipe! Keywords: soy-free, kway teow soup, gluten-free noodle soup, Southeast Asian cuisine, quick weeknight dinner.
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Recipe Information
Ingredients
- 250 grams Rice noodles (Kway Teow)
- 4 cups Chicken broth
- 200 grams Chicken breast, sliced thinly
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, sliced
- 1 medium Carrots, julienned
- 1 small bunch Bok choy, chopped
- 2 stalks Green onions, sliced
- 1 small Red chili, sliced
- 2 tablespoons Cilantro, chopped
- 1 large Lime, cut into wedges
- 2 tablespoons Fish sauce
- 1 tablespoon Coconut oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Soak the rice noodles in warm water for about 15 minutes or until they are softened. Drain and set aside.
In a large pot, heat coconut oil over medium heat. Add the minced garlic and sliced ginger, and saute for about 2 minutes until fragrant.
Add the chicken broth to the pot and bring it to a gentle boil.
Once boiling, add the thinly sliced chicken breast to the broth. Cook for 3-4 minutes until the chicken is just cooked through.
Add the julienned carrots and chopped bok choy to the soup, and let it simmer for another 3-4 minutes until the vegetables are tender.
Stir in the fish sauce, salt, and black pepper. Adjust seasoning to taste.
Divide the soaked rice noodles into serving bowls.
Ladle the hot soup over the noodles, ensuring each bowl gets plenty of chicken, vegetables, and broth.
Garnish each serving with sliced green onions, red chili, and chopped cilantro.
Serve immediately with lime wedges on the side for an extra burst of freshness.
Nutrition Facts
Calories |
897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 7396 mg | 322% | |
| Total Carbohydrate | 96.1 g | 35% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 12.4 g | ||
| Protein | 85.5 g | 171% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 387 mg | 30% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2432 mg | 52% | |
*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.
