Slice fish kway teow soup with milk is a comforting Singaporean and Malaysian hawker classic: flat rice noodles in a rich, milky broth with tender fish slices and fresh vegetables. The milk adds a gentle sweetness and silky body that balances the savory stock, making it a satisfying one-bowl meal. This version is designed for home cooks, using easily sourced ingredients without sacrificing the authentic flavors.
Ingredients
- 8 oz (225 g) dried kway teow noodles (or 1 lb / 450 g fresh)
- 1 lb (450 g) firm white fish fillets (e.g., cod, halibut, or sea bass), sliced into 1/2-inch pieces
- 6 cups (1.4 L) fish or chicken stock
- 1 cup (240 ml) whole milk (or evaporated milk for richer flavor)
- 2 tbsp (30 ml) cooking oil
- 4 cloves garlic, minced
- 1-inch (2.5 cm) piece ginger, sliced thin
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 g) sugar
- 1/4 tsp (1 g) white pepper powder
- 2 cups (80 g) baby bok choy or choy sum, cut into 2-inch pieces
- 1/2 cup (20 g) fresh cilantro leaves, for garnish
- Fried shallots, for garnish (optional)
Instructions
- If using dried kway teow, soak in warm water for 20 minutes, then drain. If using fresh, rinse briefly and set aside.
- Pat fish slices dry with paper towels. Season lightly with a pinch of salt and white pepper.
- Heat oil in a large pot over medium heat. Add garlic and ginger; sauté until fragrant, about 1 minute.
- Pour in the stock and bring to a boil. Reduce to a simmer and cook for 5 minutes to infuse flavors.
- Stir in milk, fish sauce, soy sauce, sugar, and white pepper. Return to a gentle simmer—do not boil hard, or the milk may curdle.
- Add the fish slices and cook for 2–3 minutes until just opaque. The fish is done when it reaches 145°F (63°C) as measured with a food thermometer (USDA FSIS safe minimum).
- Add the bok choy and cook for 1–2 minutes until wilted but still crisp.
- Meanwhile, cook the noodles: bring a separate pot of water to a boil, add noodles, and cook according to package instructions (usually 1–2 minutes for fresh, 3–4 for dried). Drain well.
- Divide noodles among 4 bowls. Ladle the hot soup, fish, and vegetables over the noodles.
- Garnish with cilantro and fried shallots if using. Serve immediately.
Tips
- Substitute fish: Use any firm white fish like tilapia, pollock, or snapper. Avoid oily fish like salmon, which can overpower the delicate broth.
- Milk choice: Whole milk gives a creamy texture; evaporated milk makes it richer and more like the hawker version. For a lighter option, use low-fat milk but expect a thinner broth.
- Prevent curdling: Always keep the soup at a gentle simmer after adding milk. Boiling hard can cause the milk to separate.
- Noodle handling: Rinse cooked noodles with warm water to remove excess starch and prevent them from clumping in the bowl.
Serving Suggestions
Serve the soup piping hot with a side of sliced red chilies in soy sauce for dipping the fish. A squeeze of lime juice over the top adds brightness. For a heartier meal, add a soft-boiled egg or extra vegetables like mushrooms or spinach.
Variations
- Spicy version: Add 1–2 tablespoons of sambal oelek or chili paste to the broth for heat.
- Seafood medley: Replace half the fish with shrimp or squid; adjust cooking time—shrimp takes 2–3 minutes, squid only 1–2.
- Vegetarian: Use vegetable stock, omit fish, and add tofu puffs or mushrooms. Increase soy sauce to 2 tablespoons and add a dash of sesame oil.
- Herbal twist: Add a few slices of dried Chinese wolfberries (goji) or a star anise to the broth for a subtle aromatic depth.
Storage and Reheating
Store the soup and noodles separately in airtight containers in the refrigerator for up to 3 days. The fish will continue to cook slightly in the hot broth, so reheat gently. To reheat, warm the soup in a pot over medium heat until steaming (do not boil), then pour over freshly cooked noodles. Alternatively, microwave the soup in 1-minute intervals, stirring in between, until hot. Discard any leftovers after 3 days.
Frequently Asked Questions
Can I use frozen fish? Yes, thaw it overnight in the refrigerator, then pat dry before slicing. Frozen fish works well as long as it is fully thawed and drained.
What is kway teow? Kway teow are flat rice noodles, about 1/4-inch wide. They are available fresh in the refrigerated section of Asian markets or dried in packages. If unavailable, substitute with wide rice stick noodles (pad thai noodles) or even linguine for a non-authentic but tasty alternative.
Why did my soup curdle? Curdling happens when the milk is boiled too vigorously or when acidic ingredients (like lime juice) are added directly to the hot milk. Keep the heat low and add any acid only at the end, if at all.
Can I make this dairy-free? Yes, use unsweetened oat milk or coconut milk. Coconut milk will add a distinct flavor; oat milk is more neutral. The texture will be slightly different but still creamy.
How do I know when the fish is cooked? The fish should be opaque and flake easily with a fork. For safety, the internal temperature should reach 145°F (63°C) when checked with a food thermometer.
Can I prepare the broth ahead of time? Yes, make the broth (without milk) up to 2 days ahead and refrigerate. Add the milk when reheating, then proceed with the fish and vegetables.
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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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