Kway Tiew Nahm Sai (Clear Noodle Soup)

Kway Tiew Nahm Sai or Clear Noodle Soup is one of the most basic Thai noodles soups but don’t be misled with the word basic as this dish packs a lot of flavour. Just the soup alone is enough to make you crave for more and the key for making its soup taste really good are pork bones, radish and spices. The piping hot soup is then poured in a bowl with rice noodles, minced meat, fish balls and an assortment of vegetables such as bean sprouts and kailan.

It is simple, it is light, it is a complete meal, it is delicious, the mixture of flavours and aroma is simply phenomenal. I guess I can’t further explain how good this is so I leave it for you to try.

Kway Tiew Nahm Sai (Clear Noodle Soup)
Prep time
Cook time
Total time
Serves: 6
Soup Stock
  • 2 kg pork bones
  • 2 pcs medium sized radish, cut into chunks
  • 2 large onions
  • 2 litres water
  • fish sauce
  • white pepper
  • 400g rice noodles
  • 300g minced pork
  • 12 pcs squid balls, cut in half
  • 1 packet kailan
  • 3 cups bean sprouts
  • crispy fried garlic
  1. In a pot add pork bones and enough water to cover bones. Bring it to a boil then turn heat off. Drain to remove scum and rinse bones in cold water.
  2. Add bones back to the pot together with the rest of the ingredients except the fish sauce and white pepper. Bring to a boil and simmer for 2 hours. Turn heat off then drain using a fine sieve reserving liquid.
  3. Place liquid in a separate pot then bring it to a boil, add the minced meat and fish balls and simmer for 30 more minutes in medium heat. Liquid at this stage should be reduced from the initial 2 litres to 1 litre. Season with fish sauce and white pepper.
  4. Cook noodles according to packet instructions.
  5. Blanch kailan in boiling water.
  6. Place noodles in a bowl, add the kailan then pour hot broth over the noodles with some minced meat and fish balls.
  7. Top with fresh bean sprouts and crispy fried garlic then serve while hot.



No Responses

  1. Lovely simple flavours.
    🙂 Mandy

  2. Lovely simple broth. Do you use Daikon radishes?

  3. Mmmm… love the idea because I grew up eating a clear chicken soup with thin noodles, but now as a grown up I appreciate this type of garnish and ooohhh, the taste of pork!

  4. You are on a roll with these delicious South East Asian soups, Raymund. Galing! 🙂

  5. hmmm, I’m not sure about the squid balls, but other than that this looks really yummy!

  6. Eri says:

    I love this kind of soups, it;s a stable in my home. Have a wonderful weekend Reymund!

  7. Kristy says:

    This like it would pack a lot of flavor – and all interesting flavors too. 🙂

  8. peasepudding says:

    The perfect soup for weather like this

  9. Tessa says:

    Delicious looking soup! The only ingredient that I might have a difficult time finding is the squid balls.

  10. I love this flavor combo. What a pretty dish too.

  11. I so rarely make a pork-based stock, and I don’t know why – the flavor is so good. This really looks terrific. I love any and all noodle soups, and this one sounds particularly delish. Thanks.

  12. foodjaunts says:

    I wish I would have seen this last week when I had all those radishes to use! Did you use daikon or just the regular red? I’d like to try making a pork stock in my slow cooker over night.

  13. Perfect comfort food on a rainy day!

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