Monday, May 4, 2009

Kuay Teow Soup

This is one of my lunch staples. I have it at least twice a week. The ingredients are so cheap to buy and the dish requires almost no effort to make. Best of all, it is chock full of healthy ingredients - the prefect alternative to instant noodles. I always have a small saucer of potent chilli padi + sauce to go with it.

Kuay Teow Soup
- Chicken stock (I use Swanson's - the one that states "No MSG")
- Kuay teow (about $1 will feed 2A+2C for lunch)
- Veggies - I usually use bean sprouts, chye sim or nai bai
- Meat - try chicken fillets or minced pork
- Fishballs or fishcake slices
- Hard boiled egg (halved)
- Yong Tau Foo (5 assorted pieces for $1 at the market)
Get creative! Use whatever floats your boat. You can add prawns, dumplings or sotong balls ... anything you like. I usually substitute kway teow with the fat yellow noodles for my kids.

For one serving
1. In a saucepan, pour about 3/4 mug full of chicken stock. 

2. Add in an equal amount of plain water. If you don't dilute it with water, your soup will end up being very salty because the other ingredients that will also add flavour to your soup base. 

3. Once your soup comes to a boil, bring the fire on low. 

4. Blanche your veggies and meat/fish (make sure they are properly cooked, though), set aside. 

5. Put in your kuay teow and bring to a quick boil. 

6. Pour your kway teow & soup into a bowl, top it with the blanched ingredients and serve.

If you want to up the aromatic factor, fry some thinly sliced shallots in a little oil, till crisp. Slosh a spoonful on top before serving.

2 comments:

  1. Hey Ju,

    Did you mean to blanch the noodles and accompaniments in the soup or in water then combine them all in the serving bowl?

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    Replies
    1. Hi Luvie, the soup is actually stock+water (ratio 1:1). You bring it to a boil and blanch/cook the ingredients first. Remove them and then cook the kway teow. Then combine everything in a serving bowl.

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