Kuay Chap, a comforting and flavorful chicken noodle soup, is a beloved dish in many Asian cuisines. Its rich broth, tender chicken, and springy noodles create a satisfying meal perfect for a chilly evening or a cozy weekend brunch. This recipe focuses on a simplified yet authentic version, achievable even for beginner cooks. We'll guide you through creating a deeply flavorful broth from scratch, ensuring a delicious result that rivals your favorite takeout. The combination of aromatic spices and fresh herbs results in a bowl of soup that's both warming and intensely satisfying.
Forget complicated techniques and lengthy preparation times; this recipe breaks down the process into manageable steps, making it easy to follow and perfect for busy weeknights. Ready to embark on a culinary journey and create your own bowl of comforting Kuay Chap? Let's dive into the detailed, step-by-step instructions below!
Tools Needed
- Pan
- Pot
Ingredients
- White-eared taro: enough for 4-inch pieces
- Chicken blood
- Tofu
- Chili peppers
- Garlic
- Coriander
- Peppercorns
- Five spice powder
- Palm sugar
- White soy sauce
- Oyster sauce
- Black soy sauce
- Salt
- Seasoning powder
- Chicken bones
- Chicken feet
- Chicken meat
- Boiled eggs
- Noodles
- Rice flour
- Spring onions
Step-by-Step Instructions
Step 1. Prepare Aromatics and Ingredients
- Cut white-eared taro into 4-inch pieces. Cut chicken blood into squares. Set aside.
Step 2. Prepare the Broth and Simmer Chicken
- Heat oil in a pan, add tofu and chili peppers, fry until crispy and brown. Remove and drain oil.
- In a pot, boil water. Add garlic, coriander, peppercorns, five spice powder, palm sugar, white soy sauce, oyster sauce, black soy sauce, and salt. Mix well.
- Add chicken bones, chicken feet, chicken meat, and boiled eggs to the boiling soup. Add fried tofu and chicken blood. Simmer until cooked.
Step 3. Cook the Noodles
- Add noodles to a separate pot of boiling water. Stir in rice flour mixture until noodles are cooked and slightly thickened.
Step 4. Assemble and Garnish
- Ladle the noodles into bowls. Add the prepared chicken soup, meat, and toppings. Garnish with scrambled eggs, fried garlic, chopped coriander, and spring onions.
Read more: Rad Na Recipe: Thai Seafood Gravy Noodles
Tips
- The restaurant is dry when the white-eared taro is cut.
- Sister really likes to eat chicken blood, so she cuts it into pieces. The large pieces are satisfying when cut.
- When the soup boils, add the chicken bones and chicken feet. Add the chicken meat and then the boiled eggs. Add the prepared fried tofu with chicken blood.
Nutrition
- Fat: 15-25g
- Carbs: 50-70g
- Protein: 25-35g
FAQs
1. Can I use bone-in or boneless chicken for this recipe?
Both work! Bone-in chicken will yield a richer broth, but boneless is quicker and easier to shred.
2. What can I substitute if I don't have all the listed spices?
Feel free to omit spices you don't have, or substitute with similar ones. The core flavors come from the ginger, garlic, and chicken itself.
3. How can I make this recipe vegetarian?
Replace the chicken with firm tofu or mushrooms for a delicious vegetarian version. Adjust broth seasoning as needed.
Enjoy your homemade bowl of delicious Kuay Chap! This recipe allows for easy customization, so feel free to experiment with different noodles, vegetables, or proteins to create your perfect version. From start to finish, this comforting soup is a rewarding culinary experience that’s sure to become a family favorite.