This authentic Thai kway teow soup is a go-to order for me whenever I visit a restaurant. It's the locals' favourite dish after all so I have to get my fix regularly and I'm so happy I can make it now at home.
6cupschicken stock (chicken broth or chicken bouillon)
Seasoning Ingredients
2teaspoonsfish sauce
1teaspoonrice wine
1dashwhite pepper
Sauce Ingredients
½tablespoonlemon juice
1tablespooncilantro (coriander)
1teaspoonpeanuts - crushed
½teaspoonwhite sesame seeds
Instructions
Heat 1 teaspoon of oil in a frying pan. Add ground pork, and break it up with a spatula. Cook until pork is fully cooked.
Add minced garlic, chilli, ginger slices and onion. Stir fry until fragrant for about 5 minutes.
Transfer pork mixture to stock pot. Add enough water or stock to the pot, about 6 bowls. Bring to boil.
Add seasoning ingredients, bean sprouts and fish cakes to the pot. Bring to simmer for 15 minutes.
In another pot, blanch rice noodles for 1 minute. Transfer noodles to a serving bowl.
Combine sauce ingredients, and add about 1 tablespoon of sauce to the serving bowl.
Pour soup over the noodle, and garnish with crushed peanuts and cilantro.
For extra spice, drizzle with little chilli oil. You can also add other condiments such as fried garlic, fried shallots, green onion, red chilli and other toppings.