🇲🇾 Malaysia · Food
Ipoh Kway Teow Soup
By eatmundo · August 4, 2026
🇲🇾 MYA 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.
Ingredients
check them off as you prepareHow 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
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.
🇲🇾 MYMundo Match
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