Chef Eric Teo’s Beef Kway Teow Soup | TSK Foods

Ingredients

• 1 packet Kang Kang Fresh Kway Teow
• 1 litre Chicken Stock
• 150 g Sliced Beef
• 1 tbsp Thai Fish Sauce
• 1 tsp Sugar
• ½ tsp White Pepper Powder
• 2 tbsp Dried Shrimps (soaked & chopped)
• 1 tsp Garlic (chopped)
• 150 g Carrot (chopped)
• As Garnish 1 tsp Garlic (chopped)
• 3 stalks Chinese Celery (sliced)
• 100 g Black Fungus (soaked & sliced)
• 150 g Bean Sprouts (cleaned & blanched)