Gluten-Free Kway Teow Soup
Dive into a comforting bowl of Gluten-Free Kway Teow Soup, a flavorful twist on the classic Malaysian street food favorite, made accessible for those seeking gluten-free options. This hearty yet light dish features silky rice noodles swimming in a rich, aromatic broth that’s infused with minced garlic, onion, and gluten-free soy and oyster sauces. Juicy chicken slices and plump prawns add satisfying protein, while fresh bean sprouts, spring onions, and coriander offer a vibrant crunch and burst of freshness. Finished with a squeeze of lime, this quick and easy one-pot recipe is perfect for busy weeknights or a cozy dinner. Ready in just 45 minutes, this gluten-free delight promises authentic flavors without the compromise!
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Ingredients
- 200 grams Gluten-free rice noodles
- 200 grams Chicken breast
- 150 grams Fresh prawns, peeled and deveined
- 2 tablespoons Vegetable oil
- 2 cloves Garlic, minced
- 1 medium Onion, thinly sliced
- 1 liter Chicken stock
- 3 tablespoons Light gluten-free soy sauce
- 1 tablespoon Oyster sauce
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 100 grams Bean sprouts
- 3 stalks Spring onions, sliced
- 2 tablespoons Coriander leaves, chopped
- 4 pieces Lime wedges
Directions
Step 1
Soak the gluten-free rice noodles in warm water for 20 minutes or according to package instructions, then drain and set aside.
Step 2
Slice the chicken breast thinly and set aside.
Step 3
In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and sliced onion, and sauté until they are soft and fragrant, about 3 minutes.
Step 4
Add the chicken slices to the pot and cook until they are no longer pink, about 5 minutes.
Step 5
Add the chicken stock, light gluten-free soy sauce, oyster sauce, black pepper, and salt to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
Step 6
Add the prawns to the broth and cook until they turn pink and are cooked through, about 3 minutes.
Step 7
Divide the soaked rice noodles into serving bowls.
Step 8
Ladle the hot soup over the noodles in the bowls.
Step 9
Top each bowl with bean sprouts, sliced spring onions, and chopped coriander leaves.
Step 10
Serve the soup hot with lime wedges on the side for added freshness.
Nutrition Facts
| Serving size | 1939.2 grams (1939.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1442 |
| Total Fat 44.90g | 58% |
| Saturated Fat 5.90g | 30% |
| Polyunsaturated Fat 17.80g | |
| Cholesterol 525mg | 175% |
| Sodium 5874mg | 255% |
| Total Carbohydrate 119.10g | 43% |
| Dietary Fiber 8.30g | 30% |
| Total Sugars 13.80g | |
| Protein 144.10g | 288% |
| Vitamin D 0IU | 0% |
| Calcium 313mg | 24% |
| Iron 9mg | 48% |
| Potassium 1677mg | 36% |
Source of Calories