Rice Noodle Soup

Name: Rice Noodle Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 bowls
Ingredients: garlic oil; 1 stalk scallion

User Reviews

4.8

18 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
2 bowls
Calories
556 kcal
Course
Soup
Cuisine
Malaysian

Rice Noodle Soup

Kelsey Carr

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Rice noodle soup (Bee Thai Bak) is quick, flavorful, and perfect for busy days! I’m a big fan of Bee Thai Bak—it’s springy and easy to eat, and I’ve included ingredient alternatives so you can make it your own, all ready in just 15 minutes!

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Ingredients

Servings

Toppings:

garlic oil
1 stalk scallion cut into small rings

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Instructions

Heat a pot of boiling water and blanch the rice noodles until cooked. Drain and set aside.
To prepare the soup, bring the chicken broth and water to a boil in a pot. Add the minced pork, fish balls, and shrimp. Skim off the foam from the surface. Boil for 1-2 minutes, or until the ingredients are cooked. Then, add the fish sauce and white pepper powder, and turn off the heat.
Divide the rice noodles into two serving bowls. Add the broth, garlic oil, and chopped scallions. Serve immediately.

Notes

I blanch the rice noodles for just a few seconds. Once they’re soft but still have a little bite, I drain them well to make sure they don’t soak up too much water and affect the broth.
I cook minced pork, shrimp, and fish balls just long enough to keep everything tender—about 1 to 2 minutes—making sure not to overcook them.
While the broth is simmering, I skim off any foam that rises to the top. This helps keep the broth nice and clear, so it stays smooth and tasty.

Nutrition Information

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Serving 2bowls Calories 556kcal (28%) Carbohydrates 96g (32%) Protein 16g (32%) Fat 10g (15%) Saturated Fat 4g (20%) Cholesterol 76mg (25%) Sodium 1164mg (49%) Fiber 2g (8%) Sugar 1g (2%)