Kuy Teav Moan
Chicken Noodle Soup
Kuy Teav Moan is a comforting and aromatic chicken noodle soup, a staple in Cambodian breakfast and street food culture. It features a clear, flavorful chicken broth, tender shredded chicken, rice noodles, and a variety of fresh herbs and garnishes that allow for customization.
🧂 Ingredients
- 1 kg Whole chicken or chicken pieces(for broth (e.g., carcass, wings, thighs))
- 3 liters Water
- 500 g Chicken bones or carcass(optional, for richer broth)
- 2 inch piece Ginger(peeled and sliced)
- 6 cloves Garlic(peeled and lightly crushed)
- 2 medium Shallots(peeled and halved)
- 2 pods Star anise
- 1 inch piece Cinnamon stick
- 2 tsp Salt(or to taste)
- 1 tsp White pepper(or to taste)
- 2 tbsp Fish sauce(or to taste)
- 400 g Rice noodles(medium thickness, fresh or dried)
- 300 g Cooked chicken(shredded from the broth chicken)
- 1 cup Bean sprouts(blanched)
- 3 stalks Scallions(chopped)
- 0.25 cup Cilantro(chopped)
- 2 tbsp Fried garlic(for garnish)
- Lime wedges(for serving)
- Chili garlic sauce or sriracha(for serving)
👨🍳 Instructions
- 1
Rinse the chicken and chicken bones (if using) under cold water. Place them in a large stockpot with 3 liters of water.
💡 Tip: Rinsing helps remove impurities for a clearer broth. - 2
Add the sliced ginger, crushed garlic cloves, halved shallots, star anise, and cinnamon stick to the pot. Bring to a boil over high heat.
💡 Tip: Toasting the aromatics lightly before adding them can enhance their flavor. - 3
Once boiling, reduce the heat to low, cover, and simmer gently for at least 1 hour, or up to 1.5 hours, to extract maximum flavor from the chicken and aromatics.
💡 Tip: Skim off any foam or impurities that rise to the surface during the first 30 minutes of simmering for a cleaner broth. - 4
Carefully remove the chicken pieces from the broth. Set aside to cool slightly, then shred the meat. Strain the broth through a fine-mesh sieve, discarding the solids. Return the strained broth to the pot.
💡 Tip: Ensure the broth is well-strained for a clear soup. - 5
Season the broth with salt, white pepper, and fish sauce to taste. Keep the broth warm over low heat.
- 6
Prepare the rice noodles according to package directions. If using dried noodles, cook until al dente. If using fresh, briefly blanch them.
💡 Tip: Do not overcook the noodles, as they will continue to soften in the hot broth. - 7
To serve, place a portion of cooked rice noodles in each bowl. Top with shredded chicken and blanched bean sprouts.
💡 Tip: Blanching the bean sprouts briefly makes them tender-crisp. - 8
Ladle the hot chicken broth over the noodles and chicken. Garnish with chopped scallions, cilantro, and fried garlic.
💡 Tip: Fried garlic adds a wonderful aroma and crunch. - 9
Serve immediately with lime wedges and chili garlic sauce on the side for diners to customize their soup.
💡 Tip: A squeeze of lime brightens the flavors.
💡 Pro Tips
- ✓For an even richer broth, you can roast the chicken and bones before simmering.
- ✓Leftover broth can be frozen for future use.
- ✓Experiment with different noodle types, such as egg noodles or vermicelli.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add thinly sliced pork or beef for a mixed noodle soup.
- Include a soft-boiled egg in each bowl.
- Add some Chinese broccoli or bok choy for extra greens.