Guay Chap Soy Noodle Soup

This recipe is my tribute to the Chinese influence on Thai cuisine. A noodle dish that I loved as a kid, guay chap nam kon or five-spice soy noodle soup is typically made with braised pork or beef, so feel free to substitute whichever protein you prefer! What makes this Thai chicken noodle soup unique is the style of noodles, which you should be able to find at your local Asian market. They’re rice noodles, but they’re thick and come in square shapes. After rehydrated and introduced to boiling water, they curl up into these fun little slurpy straws that will delight any diner young or old!

Ingredients

packaged dry square-shaped rice noodles
6
chicken wings
3
garlic cloves
1
Tbsp thinly-sliced ginger
1
tsp coriander powder
1
Tbsp five-spice powder
cup thin soy sauce
cup dark soy sauce
4
cup chicken stock
fried tofu cubes
hard-boiled eggs
bean sprouts
cilantro
salt
sugar
white pepper
crispy fried garlic

Preparation

Step 1

Rehydrate the packaged noodles in a bowl of room temperature water.

Step 2

In a pot, combine chicken, garlic, ginger, coriander, five-spice powder, thin and dark soy sauce, and chicken stock with 2 cup water.

Step 3

Simmer on low heat until the chicken nearly cooks through, then add tofu cubes and boiled egg and let simmer for 1 more minute.

Step 4

Prepare noodles by cooking them in hot water until they have rolled into “straw” shapes.

Step 5

Place cooked noodles with fresh bean sprouts in a bowl and ladle the soup over the sprouts and noodles. Garnish with fried garlic, cilantro, and white pepper.

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