Fishball Kway Teow Soup 鱼圆粿条汤

This is like my total comfort food more especially so at times when I am sick. And using my own home made collagen broth that’s made from pork bones, chicken carcass and chicken feet, this Fishball Kway Teow soup should be the one of a kind which cannot be found elsewhere. 

For the broth, it is basically simmering the pork bones, chicken carcass and chicken feet in a huge pot of water for a painstaking 10 hours or more on the gas stove till the chicken bones disintegrate and the colour of the water turns milky. That’s essentially where the “collagen” comes from. Whenever possible, I will cook a huge pot of it, separate them into various smaller containers and freeze them for future use.

Started to fall sick on friday night and following a long night of sleep thereafter, felt so much better and this dish just came to my mind. And it’s practically the right timing for a recovering patient, isn’t it ? This healthy and light dish became very satisfying and fulfilling as such.

Using a combination of the collagen broth and ikan bilis, the soup is better enhanced too. Sometimes the simplest food in life tends to be the most comforting ones too, isnt’ it ? And you don’t really need to head to the hawker or coffee shop to get a share of this simple and comforting dish from now on. 

Grab all your fresh groceries from PurelyFresh online to serve up this comforting home made hawker staple today ! Enjoy !!

Fishball Kway Teow Soup 鱼圆粿条汤
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
Serves: 3
  • 500ml home-cooked stock (cooked from simmering pork bones/chicken carcass and chicken feet in water for 10 hrs or more over gas stove)/ water
  • 400ml water
  • 1 tsp fried pork lard (method as Step 1 below)
  • 2-3 servings kway teow (flat rice noodles) / noodles (blanch them briefly in boiling water till softened and drained) / vermicelli / or any kinds of noodles preferred
  • 12 pcs fishballs
  • 1 pc fishcake, sliced
  • ½ tbsp dong cai (preserved vegetable, 冬菜, rinsed in water, drained and squeezed out the excess water)
  • 20g ikan bilis (rinsed and placed them in a soup stock bag)
  • salt, to taste
  • few pcs fresh lettuce
  • 1 tsp spring onion, diced (for garnishing)
  1. Heat up some cooking oil in a pot till hot. Reduce heat to low after the oil is hot already. Add in the pork lard and cover the pot. Allow the pork lard to be deep fried until golden brown. Off the flame and set aside.
  2. In a pot, add the stock, water, dong cai and ikan bilis soup stock bag. Allow it to simmer for around 15 minutes. Add in the salt, if using.
  3. Remove the stock bag and add in the fish cake slices. Cook briefly till they floats to the surface of the soup. Remove and place them in the bowl to serve.
  4. Add the fishballs and allow them to be cooked till they float to the surface of the soup. Remove and place them in the bowl to serve.
  5. Together with the blanched kway teow or noodles, fish cakes slices, fishballs and fresh lettuce in the bowl to serve, add in the soup. Garnish with diced spring onion and fried pork lard and serve hot immediately.


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