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Malaysia · Food

Ipoh Kway Teow Soup

40 min
370 kcal
4 servings

By eatmundo · August 4, 2026

Ipoh Kway Teow Soup🇲🇾AI-generated image

Same ingredients, elsewhere in the world

1 match

This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.

Same technique: Noodle55 recipes from 12 countries

A comforting, clear noodle soup famous for its incredibly smooth, silk-like rice noodles. The base of this dish is a delicate, sweet, and savory stock made from chicken and prawns, topped with fish balls.

According to eatmundo's ingredient comparison, the closest dish to Ipoh Kway Teow Soup from another cuisine is Stir-fried Vegetarian Noodles (Vietnam): the two share 40% of their ingredients.

Ingredients

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4 servings

How to Make It

  • 1

    Bring 1.5 liters of shrimp and chicken stock to a gentle simmer in a large pot.

  • 2

    Add 200g of sliced chicken breast and 10 fish balls to the stock, cooking for about 5 minutes until done.

  • 3

    Prepare a separate pot of boiling water and blanch 500g of rice noodles and bean sprouts for just 30 seconds.

  • 4

    Divide the blanched noodles and sprouts into 4 bowls, ensuring they are drained well.

  • 5

    Ladle the hot soup with the cooked chicken and fish balls evenly over the noodles in each bowl.

  • 6

    Drizzle half a tablespoon of garlic oil and a splash of soy sauce over each serving for depth of flavor.

  • 7

    Serve immediately with a side of cut red chilies for those who prefer an extra kick.

Frequently Asked Questions

What is Ipoh Kway Teow Soup?

Ipoh Kway Teow Soup is a Malaysian noodle dish originating from Ipoh. It consists of flat rice noodles and bean sprouts served in a light shrimp and chicken broth, topped with fish balls and sliced chicken. It is typically consumed as a breakfast or lunch meal.

Why is it famous?

It is famous for the unique 'smooth' quality of Ipoh rice noodles, which are exceptionally silky due to the mineral-rich local water.

Can I use chicken stock only?

You can, but shrimp stock adds a necessary layer of sweetness and depth characteristic of the authentic recipe.

How do I keep the noodles firm?

Do not overcook them; blanch them only until just tender, as they continue to soften in the hot soup.

What is the best garnish?

Fresh spring onions and a sprinkle of fried garlic chips are the perfect traditional finishing touches.

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