Chef Eric Teo’s Beef Kway Teow Soup | TSK Foods
Chef Eric Teo's Beef Kway Teow Soup using Kang Kang fresh noodles—stir-fried, soup-based, no preservatives, perfect for 3-4 servings.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at tskfood.com.
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
- 3 stalks Chinese Celery (sliced)
- 100 g Black Fungus (soaked & sliced)
- 150 g Bean Sprouts (cleaned & blanched)
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