Kway Teow Soup
A classic Teochew rice noodle soup with clear savory broth, tender beef slices, silky noodles, and crispy garlic oil. Comforting and heartwarming.
Ingredients
14 items- Kway teow (fresh or dried) 200g
- Beef (tenderloin or sirloin) 100g
- Bean sprouts 50g
- Cilantro to taste
- Celery 1 stalk
- Garlic 3 cloves
- Vegetable oil 3 tbsp
- Beef or chicken broth 800 ml
- Fish sauce 1 tbsp
- Salt ½ tsp
- White pepper a pinch
- Soy sauce 1 tsp
- Cornstarch ½ tsp
- Sugar a pinch
Nutrition
Steps （10 steps）
Prepare ingredients: If dried, soak kway teow in cold water 30 min until soft. Slice beef thinly against grain; mix with soy sauce, cornstarch, sugar, a little oil; marinate 15 min. Trim bean sprouts, chop celery and cilantro, mince garlic.
Make garlic oil: In cold pan, add oil and garlic. Heat on low, stirring gently, until garlic turns golden (about 5 min). Strain oil, reserve crispy garlic.
Prepare broth: Pour 800 ml broth into pot. Bring to boil over high heat, then reduce to medium. Add fish sauce, salt, white pepper. Keep at gentle simmer for 5 min.
Blanch noodles: In another pot, boil water. Add kway teow, loosen with chopsticks, blanch 30 sec until soft. Drain and place in serving bowl.
Blanch bean sprouts: Add bean sprouts to boiling water, blanch 20 sec. Drain and put on noodles.
Cook beef: Keep broth at gentle simmer. Using chopsticks, swish beef slices in broth for 8 sec until they change color and curl. Immediately place in bowl.
Pour hot broth: Ladle the hot broth into bowl to submerge all ingredients. Residual heat will finish cooking the beef.
Garnish: Sprinkle chopped celery, cilantro, crispy garlic, and drizzle garlic oil on top. Serve immediately.
Adjust seasoning: Taste broth and add more fish sauce or white pepper if needed to balance.
Enjoy immediately: Soup is best eaten hot. Noodles become soft if left too long, beef toughens when cool.
Tips
Slice beef thinly against the grain. Marinating with a bit of oil and cornstarch helps keep it tender. Blanch beef only 8-10 seconds; it will continue cooking in hot broth. Fry garlic oil over low heat until just golden to avoid bitterness. Use quality broth, enhance with fish sauce and white pepper.
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