Kuey Teow Th'ng (clear noodle soup)

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 2

  • 90 g chicken breast90g
  • 40 g prawns (peeled)40g

Carbs· 1

  • 120 g flat rice noodles (kuey teow)120g

Vegetables· 4

  • 50 g bean sprouts50g
  • 40 g choy sum (cut into lengths)40g
  • 12 g spring onion (chopped)12g
  • 6 g garlic (lightly crushed)6g

Spices· 3

  • 4 g chicken stock cube (about ½ cube)(staple)4g
  • a pinch of white pepper(staple)1g
  • salt to taste (adjust after tasting)(staple)2g

  1. Bring about 500 ml water to a boil, drop in the crushed garlic and half a stock cube, then lower to a gentle simmer. Add the whole chicken breast to poach in the same pot.

    Why? The original simmers pork bones and lard into a rich cloudy broth that carries a lot of fat. Poaching the chicken breast right in the water lets its savouriness dissolve into the broth — clean, still flavourful, and far quicker.

    Tip: Skim off any foam that rises for an even clearer broth.

    Next up:Poach the chicken breast for about 10 min until cooked through, lift it out, let it cool a little, then shred it by hand. Keep the broth simmering.

  2. 10 min · hands-free

    Poach the chicken breast for about 10 min until cooked through, lift it out, let it cool a little, then shred it by hand. Keep the broth simmering.

    Why? Gentle poaching, not a hard boil, keeps lean breast juicy — water that's too fierce makes the proteins seize and squeeze out moisture. Hand-shredding soaks up more of the broth than slicing.
    10:00

    Next up:Add the noodles, bean sprouts, choy sum and prawns to the simmering broth and cook for about 2 min, until the prawns turn pink and the choy sum is bright green.

  3. 2 min · hands-free

    Add the noodles, bean sprouts, choy sum and prawns to the simmering broth and cook for about 2 min, until the prawns turn pink and the choy sum is bright green.

    Why? Cooking everything together in the one broth lets the flavours mingle and saves a pot. Adding the greens and sprouts late and briefly keeps them crunchy and holds onto their vitamins.
    Watch out: Kuey teow is already cooked — long boiling makes it fall apart and clouds the broth, so lift everything out as soon as it's heated through.
    02:00

    Next up:Lift the noodles and toppings into a bowl, pile the shredded chicken on top, pour over the hot broth, then finish with chopped spring onion and white pepper; taste and add a little salt if needed.

  4. Lift the noodles and toppings into a bowl, pile the shredded chicken on top, pour over the hot broth, then finish with chopped spring onion and white pepper; taste and add a little salt if needed.

    Why? White pepper and spring onion are the soul aroma of this bowl and are most fragrant added right at the end. Tasting before salting stops the sodium already in the stock cube from tipping the bowl too salty.

    Tip: For extra warmth, put a little shredded ginger at the bottom of the bowl — the hot broth releases its aroma as it hits.