Thai Boat Noodles Recipe (Kuay Teow Reua)
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
10 people
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Calories
300 kcal
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Course
Main Course, Soup
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Cuisine
Thai
Thai Boat Noodles Recipe (Kuay Teow Reua)
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This authentic Thai boat noodles recipe (kuay teow reua) brings you the bold, rich flavors of Thai street food. Follow these easy instructions for a comforting noodle soup!
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Ingredients
BROTH INGREDIENTS
- 1.4 ounce fermented bean curd
- 1 package of Thai soup spice set see notes
- 5 cloves garlic
- 2 teaspoons black peppercorns
- 0.7 ounces galangal
- 3 coriander root
- 120 fluid ounces water
- 35 ounces pork soup bone
- 4 Pandan leaves
- 5.3 ounces daikon sliced into 1cm sizes
- 3 tablespoons Golden Mountain Sauce
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 3.5 ounces rock sugar
- 1.8 ounce pickled garlic head & water see notes
- 1 tablespoon salt
- 1/2 tablespoon MSG optional
- 10 fluid ounces pork blood
- 3 stalks of lemongrass
- 6.8 fluid ounces coconut milk
SOUP ASSEMBLING INGREDIENTS
- 1 head of garlic crushed
- 1/2 cup Thai chili flakes
- rice noodles add to taste, see notes
- morning glory roughly chopped, add to taste
- bean sprouts add to taste
- look chin see notes
- thinly sliced pork or other proteins, add to taste
- Coriander chopped, add to taste
- green onions chopped, add to taste
- white sugar add to taste
- prik nam som add to taste, see notes
PORK RINDS (OPTIONAL)
- 10 fluid ounces water
- 1/2 teaspoon salt
- 18 ounces pork skin with fat
Instructions
PORK RINDS (OPTIONAL)
- If you’re not making pork rinds, proceed with making the broth. Slice the pork skin into bite-sized pieces.
- Place a wok over medium heat and combine water, salt, and the pork rinds.
- Stir occasionally. After 10 minutes, the water will mostly be absorbed by the pork rinds.
- Reduce the heat to low and continue stirring to prevent the pork from sticking to the wok.
- As you continue cooking, the pork will release its natural oils. Fry the pork skin in this oil until it achieves a golden color. Then, turn off the heat and allow it to cool for about an hour in the oil, during which you can prepare the broth.
- After cooling, fry the pork skin again over medium heat until it becomes crisp and bubbles form. Retain the oil for use in step 9.
BROTH PREPARATION
- Crush the fermented bean curd in a mixing bowl until it is completely broken down.
- Assemble all the spices – Thai soup spice set, garlic, black peppercorns, galangal, and coriander root – into a cheesecloth bag.
- In a large pot set over medium heat, bring water to a boil. Add the prepared spice bag, pork bones, the previously crushed fermented bean curd, pandan leaves, daikon, golden mountain sauce, light and dark soy sauces, rock sugar, pickled garlic, salt, and the optional MSG. Once boiling, reduce the heat and allow the broth to simmer for 1 hour.
- In a separate mixing bowl, knead the pork blood with lemongrass until it is smooth and free of clumps.
- Combine the coconut milk with the prepared pork blood, stirring until well mixed.
- While the broth simmers, strain the pork blood mixture into it through a fine filter.
- Allow the soup to simmer for an additional 5 minutes before removing it from the heat.
SOUP ASSEMBLING INSTRUCTIONS
- If you prepared pork rinds, use two-thirds of the collected pork fat to fry the garlic until golden. Transfer the garlic onto paper towels to drain. Then, in the other one-third of the pork fat, fry the chili flakes until they are fragrant. If pork rinds were not made, use fresh oil for both.
- Quickly cook the noodles and vegetables in boiling water, then place them in a serving bowl. Cook and add your choice of proteins to the bowl, drizzling a little garlic oil over the noodles to keep them from sticking.
- In a separate bowl, mix white sugar, chilies in vinegar, and the fried chili flakes to taste. Add some of the broth to this mixture, taste, and adjust the seasoning according to your preference. I used 1 teaspoon sugar, 1/2 tablespoon chilies in vinegar, 1 teaspoon chili flakes, and 2 cups of the broth.
- Pour the finished soup over the noodles and proteins in the serving bowl.
- Garnish the soup with coriander, green onions, bean sprouts, and crispy fried garlic. Serve immediately. Enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
- Thai soup spice set - This premade set of dried spices is used for making aromatic broths. It's readily available at food markets in Thailand. While I couldn't find it on Amazon, I did find an alternative: Amazon.
- Look chin - These are frozen meatballs, available in pork, beef, and fish flavor at most Asian grocery stores.
- Pickled garlic head - Use 1 pickled garlic head and then add pickled garlic water until you get a weight of 1.80 oz.
- Rice noodles - If you're using dry rice noodles, soak them in water before boiling them.
- Prik nam som - Chilies in vinegar. You can use plain white vinegar as an alternative, but it will be more sour and have more vinegar taste.
Nutrition Information
Show Details
Calories
300kcal
(15%)
Carbohydrates
30g
(10%)
Protein
10g
(20%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.2g
Sodium
1141mg
(48%)
Potassium
108mg
(3%)
Fiber
1g
(4%)
Sugar
0.5g
(1%)
Vitamin A
5IU
(0%)
Vitamin C
4mg
(4%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 30g | 10% |
| Protein | 10g | 20% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 1141mg | 48% |
| Potassium | 108mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 0.5g | 1% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 4mg | 4% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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