Entree: Malaysia – Malay Peninsula – Kuey Teow Soup (Flat rice noodle soup in a clear savory broth with seafood, greens, and aromatics)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 12 oz (340 g) fresh kuey teow (flat rice noodles)
- 8 large prawns, peeled and deveined, approx. 8 oz (225 g)
- 6 oz (170 g) fish cake, sliced
- 8 oz (225 g) baby bok choy or gai choy, trimmed and halved if large
- 2 cups (150 g) bean sprouts, rinsed
- 6 cups (1.4 L) chicken stock (preferably low-sodium)
- 1 cup (240 ml) water
- 2 tbsp (30 ml) vegetable oil
- 2 shallots, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (15 ml) grated fresh ginger
- 1 tbsp (15 ml) fish sauce
- 2 tsp (10 ml) light soy sauce
- 1 tsp (5 ml) sesame oil
- 1/2 tsp (2.5 ml) white pepper
- 1 tsp (5 g) sugar
- 2 scallions, thinly sliced (green parts)
- 1/4 cup (10 g) chopped fresh cilantro
- 2 limes, cut into wedges
- Fresh red chili or chili oil, for serving (optional)

Instructions

1. Heat the vegetable oil in a medium stockpot over medium heat. Add the shallots and sauté until softened and lightly golden, about 3–4 minutes.
2. Add the garlic and grated ginger and cook until fragrant, about 30 seconds.
3. Pour in the chicken stock and 1 cup (240 ml) water, bring to a gentle boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
4. Stir in the fish sauce, light soy sauce, sesame oil, white pepper, and sugar. Taste and adjust seasoning.
5. Add the peeled prawns and sliced fish cake to the simmering broth and cook until prawns are just opaque, 2–3 minutes. Remove prawns and fish cake with a slotted spoon and set aside briefly to avoid overcooking.
6. Meanwhile, blanch the fresh kuey teow in boiling water for 20–30 seconds until separated and tender, then drain and divide among 4 serving bowls.
7. Blanch the bok choy and bean sprouts in the same boiling water for 15–30 seconds (just to wilt/crisp-tender), then add to bowls over the noodles.
8. Return the prawns and fish cake to the broth to rewarm if needed, then ladle the hot broth over the noodles and vegetables in each bowl.
9. Garnish with sliced scallions, chopped cilantro, and lime wedges. Serve with fresh chili or chili oil on the side.