Koay Teow Th’ng (Koay Teow Soup)

I’m still having flu. For not taking any hot stuff, I decided to cook koay teow th’ng.

For the soup base:

  • Chicken thighs
  • Pork ribs


  • Water ( I used to measure by bowl, depends on the number of bowls that I want to prepare)
  • Light soy sauce or salt as seasoning

For garnishing:

  • Chopped spring onions


  • Lettuce leaves, shredded


  • Garlic oil


Add the chicken thighs and pork ribs into boiling water in stock pot. Keep the fire as medium low until the chicken is cooked. Remove the chicken, carve out the meat and put the bones and carcass in the stock and simmer. Simmer stock over low heat for about 1 and a half hours. When soup stock or soup base is ready, add seasoning.

Soup base

While simmering the soup, let’s prepare the chicken. Get the chicken shredded.

Cook the fish balls in boiling water.


And to prepare finely chopped birdseye chillies in light soy sauce with lime juice.

To serve:
Scald koay teow in hot water. Dish out and place required amount in serving bowls.


Top up with shredded chicken and fish balls. Scoop soup base over the bowl of koay teow. Add garnishing and dash of garlic oil and pepper. Serve with birdseye chillies.



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