Chicken Kuey Teow Soup with Fish Cake & Fish Balls

A comfort food for all occasions.

Everyone in Malaysia grew up with soup noodles, we eat them anytime of the day, for breakfast, lunch, dinner or even afternoon tea and supper. You can’t go wrong with a bowl of hot kuey teow soup on a cold evening, as a comfort food accompanied by various condiments and toppings.

The most common soup noodle that is popular among all the races, is a chicken stock based soup that is served with kuey teow (flat rice noodles) and topped with shredded chicken, fish cake or fish balls, bean sprouts, sprinkled with chopped spring onions and drizzled with garlic oil. If you like, you can always go for bihun (rice vermicelli) or mee (yellow noodle) instead of kuey teow.

It’s probably easier to eat this noodle soup outside at the restaurant, hawker stall or coffee shop, but it is definitely more satisfying to cook it at home, and add any condiments or toppings you want.  MUSHROOM has a number of products that would complement your noodle soup for that perfect comfort food. MUSHROOM Frozen White Fish Balls and MUSHROOM Kek Ikan Fish Cake are deliciously springy, made with quality fish protein that are of highest manufacturing standards. Now, you can cook that perfect bowl of kuey teow soup anytime.

Preparation time: 20 minutes
Cooking time: 2 hour
Servings: 4-6


2 lwater
2chicken carcasses, cut into smaller pieces, rubbed with 1 teaspoon of salt
6cloves garlic, skin removed and crushed
2chicken stock cubes (optional)
500 gchicken breast, skin removed, rub with ½ teaspoon of salt
Salt and pepper to taste
1/2packet MUSHROOM Frozen White Fish Balls
2-3sticks MUSHROOM Kek Ikan Fish Cake, sliced
100 gmung bean sprouts, washed and cleaned, blanched
500 gwet kuey teow, room temperature
100 gshrimps
2stalks spring onion, chopped
6 - 8 cloves garlic, chopped finely and fried with cooking oil
3 – 4 bird’s eye chilies, chopped
Light soy sauce


  1. Bring chicken carcasses, chicken breast, crushed garlic, stock cubes (if using) and water to boil in a stock pot. Turn down heat and leave to simmer for 15 – 20 minutes on low heat.
  2. Remove chicken breast from soup and leave aside to cool, shred the chicken breast.
  3. Continue to simmer the soup on low heat for 1 – 1.5 hours, then remove chicken carcasses from the soup. Skim off fats on the surface of the soup with an oil strainer if needed. Season with salt & pepper if necessary.
  4. Add in MUSHROOM Frozen White Fish Balls and simmer for another 15 - 20 minutes on low heat. Add in the shrimps and leave to boil for about 5 minutes until cooked, remove from pot. Leave to cool and peel off the heads and shells.
  5. Put a handful of kuey teow in a medium bowl, arrange shredded chicken, sliced fish cake, some blanched mung bean sprouts and shrimps on the kuey teow.
  6. Pour hot boiling soup over the kuey teow, sprinkle spring onion and drizzle some garlic oil onto the noodles.
  7. Serve immediately with chopped bird’s eye chili and soy sauce.

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