Authentic Thai Boat Noodle Soup with Rich Aromatic Broth

Added by kocky, March 3, 2025
soups → noodle-soup
Thai cuisine

Thai Boat Noodle Soup, or Kuay Teow Reua, is a traditional Thai dish known for its rich, aromatic broth infused with spices like cinnamon and star anise, combined with tender meats, rice noodles, and fresh herbs.​

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Recipe:

Ingrediens

• For the Broth:
• 3 liters (approximately 3.2 quarts) water
• 1 kilogram (2.2 pounds) pork bones (preferably neck bones)
• 1 cinnamon stick (approximately 4 inches)
• 2 pieces star anise
• 1 tablespoon coriander seeds
• 5 slices galangal
• 3 cilantro roots or 6 cilantro stems, crushed
• 1 medium daikon radish, peeled and cut into chunks
• 1 medium onion, quartered
• 5 cloves garlic, smashed
• 1 teaspoon white peppercorns
• 1 pandan leaf, tied into a knot (optional)
• 3 tablespoons soy sauce
• 2 tablespoons Golden Mountain Sauce
• 2 tablespoons fermented soybean paste (Tao jiew) or miso
• 2 tablespoons white vinegar
• 1.5 tablespoons dark soy sauce
• 1 tablespoon fish sauce
• 25 grams rock sugar or 2 tablespoons granulated sugar
• Salt, as needed
• 1/3 cup fresh pork or beef blood (optional)
• For the Marinated Pork:
• 225 grams (approximately 8 ounces) pork shoulder, thinly sliced
• 1 tablespoon soy sauce
• 1/2 teaspoon sugar
• For the Noodle Bowl:
• 500 grams (1 pound) dried small-sized rice noodles
• 250 grams (approximately 8 ounces) Asian-style pork or beef meatballs
• 2 cups water spinach (morning glory) or regular spinach, cut into 2-inch pieces
• 2 cups bean sprouts
• Fresh cilantro, chopped, for garnish
• Green onions, chopped, for garnish
• Optional Condiments for Serving:
• Chili vinegar
• Thai basil leaves
• Fried garlic and garlic oil
• Crispy pork rinds
• Roasted chili flakes

Directions

1. Prepare the Broth:
2. Blanch the Bones: Place pork bones in a large pot, cover with water, and bring to a boil. Boil for 5 minutes to remove impurities. Drain and rinse the bones under cold water.
3. Toast the Spices: In a dry skillet over medium heat, toast the cinnamon stick, star anise, and coriander seeds until fragrant, about 2-3 minutes. Place the toasted spices, along with galangal and cilantro roots, into a spice bag or cheesecloth and tie securely.
4. Simmer the Broth: In a large pot, combine the blanched bones, spice bag, daikon, onion, garlic, white peppercorns, and pandan leaf. Add 3 liters of water and bring to a boil. Reduce heat to a gentle simmer and cook for 1 hour, skimming off any scum that rises to the surface.
5. Season the Broth: After 1 hour, add soy sauce, Golden Mountain Sauce, fermented soybean paste, white vinegar, dark soy sauce, fish sauce, and rock sugar to the broth. Continue to simmer for another 1 to 1.5 hours, allowing the flavors to meld. Taste and adjust seasoning with salt as needed.
6. Enrich the Broth (Optional): If using, slowly stir in fresh pork or beef blood to the simmering broth, ensuring it is well incorporated. This adds depth and richness to the soup.
7. Marinate the Pork:
8. Combine Ingredients: In a bowl, mix the sliced pork shoulder with soy sauce and sugar. Let marinate for at least 30 minutes to absorb the flavors.
9. Prepare the Noodles and Vegetables:
10. Cook the Noodles: Soak rice noodles in warm water for 15-20 minutes until pliable. Drain and set aside.
11. Blanch Vegetables: Bring a pot of water to a boil. Blanch water spinach and bean sprouts for 1-2 minutes until tender. Remove and set aside.
12. Assemble the Soup Bowls:
13. Cook the Meatballs and Pork: In the simmering broth, cook the meatballs until heated through, about 5 minutes. Remove and set aside. Add the marinated pork slices to the broth and cook until just done, approximately 2-3 minutes.
14. Prepare Individual Bowls: Divide the soaked noodles among serving bowls. Top with blanched vegetables, cooked meatballs, and pork slices.
15. Ladle the Broth: Pour the hot, flavorful broth over the noodles and meats in each bowl.
16. Garnish: Sprinkle chopped cilantro and green onions on top. Serve with optional condiments like chili vinegar, Thai basil, fried garlic, crispy pork rinds, and roasted chili flakes.

Nutrition Facts

Tips and Tricks

1. Use Fresh Ingredients: Fresh cilantro roots, galangal, and pandan leaf enhance the aroma and depth of the broth.
2. Skim the Broth Frequently: Removing impurities from the broth results in a clearer, cleaner flavor.
3. Balance the Flavors: Adjust the seasoning with sugar, vinegar, and fish sauce to achieve the perfect balance of sweet, sour, and savory.
4. Customize the Spice Level: Add roasted chili flakes or chili vinegar to adjust the heat according to your preference.
5. Enhance with Fried Garlic: A spoonful of crispy fried garlic and its oil intensifies the umami flavor of the dish.
6. For Authenticity, Use Pork or Beef Blood: While optional, fresh blood thickens the broth and gives it a richer, deeper taste.

Historical & Cultural Overview

Thai Boat Noodle Soup, or "Kuay Teow Reua," has origins dating back to the 1940s when vendors would sell this dish from boats along Thailand’s canals. The addition of pork or beef blood gave the broth a signature richness and depth, making it a favorite among locals. Today, it is a staple in Thai street food culture.

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