Safinaz states for the record that one only needs garlic and their noodle of choice to make this dish their own. However, she decided on kueh teow in honour of her mother, who would make this on the nights where none of her children wanted rice for dinner or if she had guests on short notice. See the Tips section for more ideas on how to personalise this incredibly versatile noodle soup.
Kueh teow soup
by Safinaz YazedSafinaz states for the record that one only needs garlic and their noodle of choice to make this dish their own. However, she decided on kueh teow in honour of her mother, who would make this on the nights where none of her children wanted rice for dinner or if she had guests on short notice. See the Tips section for more ideas on how to personalise this incredibly versatile noodle soup.
Servings: 4
Prep time: Quick
Servings: 4
Prep time: Quick
Ingredients
2 tbsp cooking oil
10 cloves garlic, peeled and smashed
2 liters water
8 pieces fishballs/frozen seafood of choice, thawed
1 piece firm tofu, thickly sliced
2 stalks bok choy or spinach, trimmed into 2″ pieces
2 tomatoes, sliced into wedges or chunks
Salt to taste
White pepper to taste
400g fresh kueh teow
TO SERVE:
Fried shallots
Chinese celery, finely chopped
Directions
- In a medium pot, pour a thin layer of cooking oil. Add the smashed garlic, then place the pot over medium-low heat. Stir until fragrant, about 1 minute.
- Pour in 2 liters of water or stock, along with frozen seafood, tofu, and vegetables. Increase the heat to medium. Season with salt and white pepper, and let boil for about 2-3 minutes, or until the vegetable leaves are bright green. Turn off the heat.
- Cook the fresh kueh teow according to package directions. Divide the cooked noodles between 4 bowls.
- Pour soup over the noodles, and serve with fried shallots and chopped Chinese celery.
Tips
- Garlic is non-negotiable, but you can use whatever you prefer to top up the flavour of the soup such as soy sauce, fish sauce, fresh chicken stock, or mushroom granules.
- The broth can be made ahead of time, and the noodles can be stirred in right before serving.
- Fresh udon noodles are a good substitute, or use a similar weight of any other noodle you prefer.
- Use your favourite chilli oil or this sambal kicap to add heat.
Ingredients
2 tbsp cooking oil
10 cloves garlic, peeled and smashed
2 liters water
8 pieces fishballs/frozen seafood of choice, thawed
1 piece firm tofu, thickly sliced
2 stalks bok choy or spinach, trimmed into 2″ pieces
2 tomatoes, sliced into wedges or chunks
Salt to taste
White pepper to taste
400g fresh kueh teow
TO SERVE:
Fried shallots
Chinese celery, finely chopped
Directions
- In a medium pot, pour a thin layer of cooking oil. Add the smashed garlic, then place the pot over medium-low heat. Stir until fragrant, about 1 minute.
- Pour in 2 liters of water or stock, along with frozen seafood, tofu, and vegetables. Increase the heat to medium. Season with salt and white pepper, and let boil for about 2-3 minutes, or until the vegetable leaves are bright green. Turn off the heat.
- Cook the fresh kueh teow according to package directions. Divide the cooked noodles between 4 bowls.
- Pour soup over the noodles, and serve with fried shallots and chopped Chinese celery.
Tips
- Garlic is non-negotiable, but you can use whatever you prefer to top up the flavour of the soup such as soy sauce, fish sauce, fresh chicken stock, or mushroom granules.
- The broth can be made ahead of time, and the noodles can be stirred in right before serving.
- Fresh udon noodles are a good substitute, or use a similar weight of any other noodle you prefer.
- Use your favourite chilli oil or this sambal kicap to add heat.
