Thai cuisine · Soups & Stews

Kuay Teow Gai Mara

Clear chicken broth with rice noodles and bitter melon slices, mildly seasoned with white pepper and garlic oil.

Ingredients · for 4 servings

• 500 g boneless chicken thigh
• 1 bitter melon (approx. 400 g)
• 200 g thin rice noodles
• 1.5 l chicken stock
• 6 garlic cloves
• 1 piece ginger (4 cm)
• 3 tbsp light soy sauce
• 1 tsp white pepper
• 1 bunch spring onions
• 1/2 bunch cilantro
• 3 tbsp oil
• salt

Instructions

1. Halve the bitter melon lengthwise, scrape out the seeds with a spoon and cut the flesh into 5 mm thin half-moons; soak in cold salted water for 15 min. and rinse afterward.
2. Finely chop the garlic and fry in the oil over medium heat for 2–3 min. until golden and fragrant; transfer to a bowl with the oil right away so it doesn't turn bitter.
3. Bring the chicken stock to the boil with the sliced ginger and the white pepper, add the chicken thigh cut into strips and simmer over low heat for 12 min.
4. Add the bitter melon slices and cook along for 6–8 min. until translucent and soft but not falling apart.
5. Cook the rice noodles in boiling water for 2–3 min., drain, rinse briefly and divide among four bowls.
6. Season with soy sauce and salt, ladle the broth, chicken and bitter melon over the noodles and serve sprinkled with garlic oil, spring onion rings and cilantro.