Vegetarian Kway Teow Soup Recipe

Vegetarian Kway Teow Soup Recipe is made with rice noodles, bean sprouts, radish, coriander roots, galangal, lemongrass, soy sauce, vegetable stock, and tamarind. This flavorful and aromatic Vegetarian Kway Teow Soup recipe creates a hearty and satisfying meal that takes about 1 hour to prepare and can serve up to 4 people.

Vegetarian Kway Teow Soup Recipe Ingredients

• 2 cups rice noodles (preferably pad Thai noodles), prepared according to package instructions
• 2 cups bean sprouts
• 4 liters water
• 1 radish, cut into cubes or slices
• 5-6 coriander roots, washed and trimmed
• 1-inch piece of galangal or ginger, crushed
• 2 stalks lemongrass (thick lower part only), crushed
• 3 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 vegetable stock cube or 2 cups fresh vegetable stock
• 1/2 tbsp salt
• 1 tsp black pepper
• 1 tbsp brown sugar
• 3-4 tsp tamarind paste (optional, for a sour flavor)

Vegetarian Kway Teow Soup Recipe Instructions

1. Prepare the Soup Base In a large pot, add 4 liters of water and bring to a boil over medium heat. Add the vegetable stock cube or fresh vegetable stock and stir until dissolved.
2. Add Vegetables Add the radish cubes and coriander roots to the pot and allow them to boil for a few minutes. This recipe relies on coriander roots for its authentic flavor, so avoid skipping this ingredient.
3. Prepare Aromatics Using a mortar and pestle, gently crush the thick lower parts of the lemongrass stalks. Repeat the same with the galangal or ginger, then add both to the boiling soup to infuse the flavors.
4. Season the Soup Add soy sauce, dark soy sauce, salt, black pepper, and brown sugar. Stir well and let the soup simmer on low heat for at least 30 minutes, ideally up to 45 minutes, to allow the flavors to fully develop. Add tamarind paste if you prefer a sour note, or add lemon juice after turning off the heat if tamarind is unavailable.
5. Check for Flavor Taste and adjust seasoning as needed.
6. Serve the Soup In a serving bowl, add a portion of prepared rice noodles and bean sprouts, then ladle the hot soup over them.

Recipe Tips

• Boost Flavor with Fresh Herbs: Add fresh cilantro or Thai basil right before serving. They enhance the soup’s aroma and add a burst of freshness.
• Infuse More Aromatics: Lightly crush lemongrass and galangal with the back of a knife before adding them to release more oils, creating a deeper flavor.
• Add Depth with a Dash of Mushroom Soy Sauce: Replacing a tablespoon of regular soy sauce with mushroom soy sauce can give a subtle, earthy depth to the broth.

How To Store Vegetarian Kway Teow Soup Recipe

Refrigerate: Allow the Vegetarian Kway Teow Soup to cool completely. Transfer the soup to an airtight container and store it in the refrigerator for up to 3-4 days. If the noodles are already added, they may absorb some broth, so consider storing them separately to maintain texture.

Freeze: For longer storage, you can freeze the soup. Place the cooled soup in a freezer-safe container, leaving a bit of room for expansion. Freeze for up to 2 months. If possible, freeze the noodles separately to prevent them from becoming too soft when reheated. When ready to serve, thaw the soup overnight in the refrigerator and reheat gently on the stove.

How To Reheat Leftover Vegetarian Kway Teow Soup Recipe

On The Stovetop: Pour the leftover soup into a pot and heat over medium heat. Stir occasionally and cook until the soup is warmed through, about 5-7 minutes. If the noodles absorbed too much broth, add a bit of water or vegetable stock to adjust the consistency.

In The Microwave: Transfer a portion of the soup to a microwave-safe bowl. Cover it loosely with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating. Add a bit of water if the soup appears too thick.

In The Instant Pot (for larger quantities): Set the Instant Pot to the “Sauté” mode, add the soup, and heat for about 5-8 minutes, stirring occasionally until warmed through.

What To Serve Vegetarian Kway Teow Soup Recipe

Vegetarian Kway Teow Soup pairs well with spring rolls, Thai cucumber salad, steamed dumplings, and fresh mango slices. It also can be served alongside edamame, Thai basil fried rice, pickled vegetables, and tofu satay for better savoring of the meal.

Frequently Asked Questions

Can I use fresh vegetable stock instead of a stock cube?

Yes, fresh vegetable stock adds a richer flavor to the soup. Use 2 cups of fresh vegetable stock for the best results.

Do I have to use coriander roots, or can I substitute them?

Coriander roots are essential to this recipe’s authentic flavor. If unavailable, you can substitute with cilantro stems, but the taste will differ slightly.

How can I make the soup spicier?

To add heat, include sliced fresh chilies or a dash of chili oil to the soup. Adjust according to your preference.

Try more recipes:

• Woolworths Potato And Leek Soup Recipe
• Women’s Weekly Minestrone Soup Recipe
• Albondiga Soup Recipe Easy