Kway Teow Soup

Experience the comforting warmth of Kway Teow Soup, a classic Southeast Asian noodle soup that highlights soft, silky flat rice noodles immersed in a flavorful chicken broth. Infused with the aromatic notes of ginger, garlic, and soy sauce, this soup delivers a delicate balance of savory and umami flavors. Tender shredded chicken, crisp bean sprouts, and fresh coriander leaves elevate each bowl with layers of texture and freshness. Garnished with golden fried shallots and served with a squeeze of lime for a zesty finish, this satisfying dish is as nourishing as it is vibrant. Quick to prepare in just 45 minutes, Kway Teow Soup is perfect as a light, wholesome meal for any day of the week.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Soak the dried flat rice noodles in warm water for about 10-15 minutes or until they are softened. Drain and set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add the softened rice noodles to the broth and cook for 2-3 minutes until they are tender and heated through.

Step 6

Divide the cooked noodles and broth into serving bowls, and top with shredded chicken.

Step 7

Garnish each serving with bean sprouts, sliced spring onions, fresh coriander leaves, and a sprinkle of fried shallots.

Step 8

Serve immediately with lime wedges on the side for an additional zing of flavor when squeezed over the soup.

Nutrition Facts

Serving size	(1916.2g)

Amount per serving	% Daily Value*
Calories	1735.8

Total Fat 20.8g	0%
Saturated Fat 4.5g	0%
Polyunsaturated Fat 0.1g
Cholesterol 278.4mg	0%
Sodium 7362.4mg	0%
Total Carbohydrate 233.6g	0%
Dietary Fiber 10.7g	0%
Total Sugars 9.6g
Protein 148.3g	0%

Vitamin D 0IU	0%
Calcium 249.8mg	0%
Iron 9.7mg	0%
Potassium 2397.9mg	0%

*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.

Source of Calories

Fat: 10.9%

Protein: 34.6%

Carbs: 54.5%