Low Fat Kway Teow Soup

Indulge in a comforting bowl of Low Fat Kway Teow Soup, a light and flavorful twist on the classic Southeast Asian noodle soup. This recipe combines tender flat rice noodles with lean chicken breast and a medley of fresh vegetables, including crisp bok choy, carrots, and bean sprouts, all simmered in a fragrant ginger-infused vegetable broth. Enhanced with the umami-rich goodness of low-sodium soy sauce and fish sauce, this dish is both nutritious and satisfying. Ready in just 35 minutes, it's the perfect wholesome meal for busy weeknights or a healthy, warm lunch. Garnished with vibrant cilantro, green onions, red chili, and a squeeze of lime, this soup delivers a burst of freshness in every bite while keeping it low-fat and guilt-free. Ideal for anyone seeking a heartwarming yet waistline-friendly recipe, this Kway Teow Soup will become your go-to comfort food.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams flat rice noodles (kway teow)
• 150 grams boneless, skinless chicken breast
• 1 liter vegetable broth
• 2 cloves garlic
• 1 inch piece fresh ginger
• 2 tablespoons soy sauce, low sodium
• 1 tablespoon fish sauce
• 1 medium carrot
• 100 grams bok choy
• 50 grams bean sprouts
• 2 green onions
• 10 grams fresh cilantro
• 1 lime
• 1 red chili

Directions

Step 1

Begin by preparing your ingredients. Thinly slice the garlic and ginger. Peel and slice the carrot into thin matchsticks. Chop the bok choy into bite-sized pieces. Slice the green onions and chop the cilantro. Halve the lime, and finely slice the red chili for garnish.

Step 2

Trim any fat from the chicken breast and slice it into thin strips.

Step 3

Heat the vegetable broth in a large pot over medium heat. Add the sliced garlic and ginger, and bring to a gentle simmer.

Step 4

Add soy sauce and fish sauce to the broth, stirring to combine.

Step 5

Once the broth is simmering, add the chicken strips, and let them cook for about 5 minutes, or until they are tender and cooked through.

Step 6

Stir in the carrot matchsticks and bok choy. Let them cook for about 3 minutes.

Step 7

In a separate pot, bring water to a boil and cook the flat rice noodles according to the package instructions. Drain and set aside.

Step 8

Add the cooked noodles and bean sprouts to the soup pot. Stir gently to combine all ingredients.

Step 9

Ladle the soup into bowls, ensuring even distribution of chicken, vegetables, and noodles.

Step 10

Garnish each bowl with sliced green onions, cilantro, a squeeze of lime juice, and a few slices of red chili.

Step 11

Serve immediately and enjoy your nutritious low-fat Kway Teow Soup.

Nutrition Facts

Serving size	(1765.1g)

Amount per serving	% Daily Value*
Calories	1144.9

Total Fat 15.7g	0%
Saturated Fat 3.5g	0%
Polyunsaturated Fat 3.1g
Cholesterol 127.5mg	0%
Sodium 4840.0mg	0%
Total Carbohydrate 176.7g	0%
Dietary Fiber 21.6g	0%
Total Sugars 24.7g
Protein 79.2g	0%

Vitamin D 7.5IU	0%
Calcium 369.8mg	0%
Iron 10.6mg	0%
Potassium 3435.0mg	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: 12.1%

Protein: 27.2%

Carbs: 60.7%