Konjac Shirataki Kuey Teow Soup

Rainy days call for some hot slurpy kuey teow sup.  I usually make the soup in large batches and freeze them in the fridge. 

I like the rich flavours of chicken soup.  We can only get the rich taste when we cook the chicken (with bones) for many hours.  Since it takes a long time to make a good chicken broth, usually I make it in large batches.  I divide and store it into several plastic bags and freeze them in the freezer.  Everytime I want to eat some noodle soup, I just take one bag and heat it up.

THE SOUP – can be made days ahead, good for 5 bowls of noodle


  • 1 whole chicken – cut into 8 pieces
  • 1 leeks – sliced
  • 2 carrots – cut into chunks
  • 2 stalks celeries – cut into small pieces
  • 1 tsp white pepper

Cooking Method:

  • Put all the ingredients into a slow cooker with 2 lt of water. Cook for 6-8 hours.
  • If you don’t have slow cooker, you can use normal pot and let them simmer in low fire for 6 hours
  • Strain everything into a large pot. You can leave the soup unseasoned until it’s ready to use.
  • Take the chicken and shred the meat.  Keep aside.




  • 1 pack Ketomee Kuey Teow – rinsed under cold water for 1 minute
  • 1 cup shredded chicken
  • 1 stalk of sawi – blanched
  • 2 fish balls
  • 1 pc fish cakes – sliced
  • 1 stalk scallions – sliced into small pieces
  • 1 teaspoon fried shallots
  • 1 stalk coriander leaves – cleaned and torn into pieces
  • Seasonings:
  • 1 tablespoon light soya sauce
  • A dash of sesame oil


  • Heat the chicken broth until boiling, add the fish balls and cook until the fish balls float on the surface.
  • Take out from fire, season with soya sauce and sesame oil.  Taste it and add the seasonings accordingly
  • Arrange the kuey teow in a bowl, together with shredded chicken, fish cakes and fish ball.
  • Pour the boiling soup on top of the noodle
  • Top with scallions, fried shallots and coriander leaves
  • Serve with cut cili padi in soya sauce