Savory LifeRECIPES

Thai Kway Teow Soup Recipe

Updated November 6, 2026

Total time
45 min
prep 20 min · cook 25 min
Serves
4
portions as written

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Thai Kway Teow Soup Recipe

Thai kway teow soup is a beloved street food noodle soup featuring fresh rice noodles in a clear, savory broth, typically topped with bean sprouts, herbs, and your choice of protein. It’s a quick, customizable one-bowl meal that balances salty, sweet, sour, and spicy flavors. This recipe recreates the authentic taste at home with easily accessible ingredients, making it perfect for a weeknight dinner.

Ingredients

  • 8 cups (1.9 L) chicken or pork stock
  • 2 stalks lemongrass, bruised and cut into 2-inch pieces
  • 3 slices galangal (or ginger, if unavailable)
  • 3 kaffir lime leaves, torn
  • 1 tablespoon (15 ml) vegetable oil
  • 2 cloves garlic, minced
  • 1 shallot, thinly sliced
  • 1 tablespoon (15 ml) fish sauce
  • 1 tablespoon (15 ml) soy sauce
  • 1 teaspoon (5 ml) sugar
  • 1/2 teaspoon (2.5 ml) white pepper
  • 12 oz (340 g) fresh thin rice noodles (kway teow), or dried rice sticks
  • 1 lb (450 g) pork loin or chicken breast, thinly sliced
  • 2 cups (150 g) bean sprouts, rinsed
  • 1/2 cup (20 g) fresh cilantro leaves
  • 2 green onions, sliced
  • 1 lime, cut into wedges
  • Thai chili flakes or fresh sliced chilies, for serving

Instructions

  1. In a large pot, bring the stock to a boil. Add lemongrass, galangal, and kaffir lime leaves. Reduce heat to low and simmer for 15 minutes to infuse the broth.
  2. While the broth simmers, heat oil in a small skillet over medium heat. Add garlic and shallot, cook until fragrant, about 2 minutes. Remove from heat and set aside.
  3. After 15 minutes, strain the broth to remove the aromatics. Return the broth to the pot and stir in fish sauce, soy sauce, sugar, and white pepper. Taste and adjust seasoning if needed.
  4. Add the sliced pork or chicken to the simmering broth. Cook until the meat is just cooked through, about 5-7 minutes. If using pork, ensure it reaches an internal temperature of 145°F (63°C) with a 3-minute rest; for chicken, cook to 165°F (74°C) as per USDA FSIS safe minimum.
  5. Meanwhile, cook the rice noodles according to package instructions (if using fresh, just rinse with warm water; if dried, boil for 3-5 minutes until tender). Drain and divide among four bowls.
  6. Top the noodles with the cooked meat and broth. Add a spoonful of the garlic-shallot mixture to each bowl.
  7. Garnish with bean sprouts, cilantro, and green onions. Serve immediately with lime wedges and chili flakes on the side.

Tips

  • Substitutions: If you can’t find fresh kway teow noodles, use dried rice sticks (pad thai noodles) or even wide rice noodles. For a vegetarian version, use vegetable stock and tofu or mushrooms instead of meat.
  • Storage: Store the broth and noodles separately in the refrigerator for up to 3 days. The noodles will absorb liquid and become mushy if stored together.
  • Common mistake: Don’t overcook the noodles—they should be tender but still chewy. Also, taste the broth before adding salt; fish sauce is already salty.
  • Make it spicy: Add fresh sliced Thai chilies or a spoonful of sriracha to the broth for extra heat.

Serving Suggestions

Serve this soup as a complete meal, but it pairs wonderfully with Thai iced tea or a light cucumber salad. For a heartier meal, add a soft-boiled egg or crispy wontons on top.

Variations

  • Kway teow nam tok: Add a splash of dark soy sauce and a pinch of dried chili flakes for a richer, darker broth.
  • Seafood version: Replace the meat with shrimp and squid, cooking them just until pink and opaque.
  • Vegetarian: Use vegetable stock and add extra tofu, mushrooms, and bok choy.

Storage and Reheating

Refrigerate leftover broth and noodles separately in airtight containers for up to 3 days. To reheat, bring the broth to a boil and pour over the noodles (which can be reheated in the microwave or with hot water). Reheat until the broth is steaming hot, at least 165°F (74°C) for leftovers. The noodles may soften further, so it’s best to add them just before serving.

Frequently Asked Questions

What is kway teow? Kway teow are flat rice noodles, common in Southeast Asian cuisine. They are similar to the noodles used in pad thai but often fresher and softer.

Can I use chicken instead of pork? Yes, chicken breast or thighs work well. Just adjust the cooking time to ensure it reaches 165°F (74°C).

Is this soup gluten-free? It can be, if you use tamari instead of soy sauce and ensure your fish sauce is gluten-free. Rice noodles are naturally gluten-free.

How do I make the broth more flavorful? Simmer the aromatics longer (up to 30 minutes) or add a piece of daikon radish to the broth while simmering.

Can I freeze this soup? Yes, the broth freezes well for up to 3 months, but the noodles do not freeze well. Freeze the broth in portions and cook fresh noodles when serving.

What if I can’t find galangal? Use fresh ginger as a substitute; it will change the flavor slightly but still be delicious.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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