Clear Thai chicken soup with rice noodles, bean sprouts, and fresh herbs.
Kuay teow refers to any rice noodle soup; gai means chicken. Rice vermicelli (sen mee) is the thin variety; flat noodles (sen lek) also work.
Fried garlic is essential; make your own or buy at Asian groceries. Traditional condiment tray: fish sauce, sugar, chile flakes, chile vinegar.
Ingredients
Scale
Measurement units
- 8 cup Chicken broth
- 4 piece Cilantro roots
- 6 clove Garlic cloves
- 1 ½ lb Bone-in chicken thighs
- 3 tbsp Fish sauce
- 1 tbsp Light soy sauce
- 1 tsp Sugar
- ½ tsp White pepper
- 8 oz Rice vermicelli noodles
- 2 cup Bean sprouts
- 4 whole Scallions, sliced
- ½ cup Fresh cilantro
- 4 tbsp Fried garlic
- 4 whole Lime wedges
- ¼ cup Thai chiles in vinegar (for serving)
Ingredients
Scale
Measurement units
- 8 cup Chicken broth
- 4 piece Cilantro roots
- 6 clove Garlic cloves
- 1 ½ lb Bone-in chicken thighs
- 3 tbsp Fish sauce
- 1 tbsp Light soy sauce
- 1 tsp Sugar
- ½ tsp White pepper
- 8 oz Rice vermicelli noodles
- 2 cup Bean sprouts
- 4 whole Scallions, sliced
- ½ cup Fresh cilantro
- 4 tbsp Fried garlic
- 4 whole Lime wedges
- ¼ cup Thai chiles in vinegar (for serving)
Instructions
Build the aromatic broth
Pound cilantro roots and 4 garlic cloves into a rough paste. Bring chicken broth to a boil in a large pot. Add cilantro-garlic paste. Reduce to simmer.
Equipment
- large pot
Ingredients
- chicken broth (8 cup)
- cilantro roots (4 roots)
- garlic cloves (4 cloves)
Poach the chicken
Add chicken thighs to simmering broth. Poach gently (do not boil) 25 minutes until cooked through. Remove chicken, let cool slightly, then shred or slice meat, discarding bones and skin. Season broth with fish sauce, soy sauce, sugar, and white pepper.
Equipment
- large pot
Ingredients
- chicken thighs (1 ½ lb)
- fish sauce (3 tbsp)
- soy sauce (1 tbsp)
- sugar (1 tsp)
- white pepper (½ tsp)
Cook the noodles
Bring a separate pot of water to boil. Cook rice vermicelli according to package directions, usually 2 to 3 minutes. Drain and rinse with cold water. Divide among 4 bowls.
Ingredients
- rice vermicelli (8 oz)
Assemble the bowls
Top noodles with shredded chicken. Ladle hot broth over. Add bean sprouts, scallions, and cilantro. Sprinkle with fried garlic. Serve with lime wedges and chiles in vinegar on the side. Provide condiment tray with extra fish sauce, sugar, and chile flakes.
Ingredients
- bean sprouts (2 cup)
- scallions (4 whole)
- cilantro (½ cup)
- fried garlic (4 tbsp)
- lime wedges (4 wedges)
- chiles in vinegar (¼ cup)
Before you cook
Cook notes
- • Kuay teow refers to any rice noodle soup; gai means chicken.
- • Rice vermicelli (sen mee) is the thin variety; flat noodles (sen lek) also work.
- • Fried garlic is essential; make your own or buy at Asian groceries.
- • Traditional condiment tray: fish sauce, sugar, chile flakes, chile vinegar.
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