Kuy Teav Koh Kret
Noodle Soup from Koh Kret
Kuy Teav Koh Kret is a regional variation of the popular Cambodian noodle soup, originating from the island of Koh Kret, known for its distinct Mon heritage. This version often features a richer, more aromatic broth, sometimes infused with coconut milk or a special blend of spices, and is typically served with a unique set of condiments and toppings that set it apart from standard Kuy Teav.
🧂 Ingredients
- 1 kg Pork bones(for broth)
- 1 for broth Chicken carcass
- 4 liters Water
- 3 pods Star anise
- 1 inch Cinnamon stick
- 5 whole Cloves
- 1 tbsp Coriander seeds
- 2 inch piece Ginger(sliced)
- 6 cloves Garlic(peeled)
- 3 medium Shallots(peeled)
- 2 tbsp Salt(or to taste)
- 1 tbsp Rock sugar(or to taste)
- 400 g Rice noodles(fresh or dried, medium width)
- 200 g Pork loin(thinly sliced)
- 100 g Pork liver(thinly sliced)
- 150 g Shrimp(peeled and deveined)
- 1 cup Bean sprouts
- 3 stalks Scallions(chopped)
- 0.5 cup Cilantro(chopped)
- 2 tbsp Fried garlic
- 1 tbsp Chili oil(or to taste)
- 1 for serving Lime wedges
- 1 for serving Hoisin sauce
👨🍳 Instructions
- 1
Prepare the broth: Rinse pork bones and chicken carcass under cold water. Blanch them in boiling water for 5 minutes, then drain and rinse again to remove impurities. This step is crucial for a clear broth.
- 2
In a large stockpot, combine the blanched bones and carcass with 4 liters of fresh water. Add the sliced ginger, peeled garlic cloves, and peeled shallots. Bring to a boil, then skim off any foam or scum that rises to the surface.
- 3
Reduce the heat to low, cover, and simmer for at least 1.5 to 2 hours. The longer it simmers, the richer the flavor.
- 4
While the broth simmers, toast the star anise, cinnamon stick, cloves, and coriander seeds in a dry pan over medium heat until fragrant. Place the toasted spices in a cheesecloth bag or a large tea infuser.
- 5
Add the spice bag to the simmering broth during the last 30 minutes of cooking. Season the broth with salt and rock sugar to taste. Remove the spice bag and bones before serving.
- 6
Prepare the noodles: If using dried noodles, cook according to package directions until al dente. If using fresh noodles, blanch them briefly in boiling water. Drain well.
- 7
To assemble the bowls: Divide the cooked noodles among four large soup bowls. Arrange the thinly sliced pork loin, pork liver, and shrimp on top of the noodles. Pour the hot, clear broth over the noodles and meat. The heat of the broth will cook the thinly sliced pork and liver.
- 8
Garnish each bowl with a generous amount of bean sprouts, chopped scallions, chopped cilantro, and fried garlic. Serve immediately with lime wedges and hoisin sauce on the side for diners to customize their soup.
💡 Pro Tips
- ✓For a richer broth, you can add a small amount of coconut milk towards the end of simmering, though this is not traditional for all versions.
- ✓Ensure the pork and liver are sliced very thinly for quick cooking in the hot broth.
- ✓The quality of the broth is paramount in Kuy Teav. Don't rush the simmering process.
- ✓Koh Kret is known for its unique fermented soybean paste condiment, which can be added for an authentic touch if available.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some variations might include meatballs or other types of seafood.
- For a spicier kick, add fresh chilies or a dollop of chili paste.