Malaysian Chicken Noodle Soup with Asian Greens and Chili-Soy Sauce • Steamy Kitchen Recipes Giveaways (2024)

by Jaden | Asian, Chicken, Main Course, Recipes, Soup | 50 comments

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This authentic Malaysian Chicken Noodle Soup recipe features a warm, rich broth with silky-juicy chicken. Slippery fresh rice noodles and snappy shrimp. Recipe is from Chef Robert Danhi’s cookbook, James Beard Foundation Book Award Finalist!

Malaysian Chicken Noodle Soup with Asian Greens and Chili-Soy Sauce • Steamy Kitchen Recipes Giveaways (1)

Why this is the best recipe:

  • Chef Robert Danhi been traveling and studying Southeast Asian cooking for over 20 years.
  • His cookbook, Southeast Asian Flavors Cookbook, is a James Beard Foundation 2009 Cookbook Finalist in the international category.
  • Slow poaching the chicken ensures that the meat is juicy tender and never overcooked.
  • This practically fool-proof technique for making delicious chicken and chicken soup is the same technique that I use for

How to make Malaysian Chicken Noodle Soup:

  1. Make the chicken broth by slow-poaching a whole chicken.
  2. When the chicken is perfectly cooked, remove the chicken, pull off all the meat and set aside for later. Return bones to the stockpot to simmer to intensify the soup.
  3. Add the poached chicken, cooked rice noodles, vegetables into each serving bowl. Ladle in the chicken soup.

Why slow-poach the chicken?

This method of poaching involves bringing the pot to a boil and then turning off the heat (keep the lid on!) and let the chicken slowly, gently poach in the very hot water until cooked through. It’s almost impossible to overcook the chicken this way, and you’ll get a very silky texture.

Once the chicken is cooked through, lift the chicken carefully out of the poaching broth (which now becomes the base for your soup!)

Immediately plunge the chicken in ice-water to stop the cooking process and firm up the skin.

Once the chicken is cool enough to handle, you’ll use your hands to shred/pull the meat.

Whether you keep or discard the skin is up to you (I personally love the skin.) You won’t be using all of the meat for this Malaysian Chicken Noodle Soup Recipe – reserve the rest for another meal.

Tip: Try to get a small chicken, if your chicken is larger than 3.5 pounds, you will have to increase your poaching time. If your chicken is over 4 pounds – once you’ve finished your 45 gentle poach, return the pot to a boil and immediately turn off the heat. Let the pot sit for another 5 minutes, then check for doneness.

What type of noodles for this dish?

Malaysian Chicken Noodle Soup with Asian Greens and Chili-Soy Sauce • Steamy Kitchen Recipes Giveaways (2)

I love using fresh rice noodles that you can find in the Asian markets (refrigerated section). If they are super-fresh they don’t need to be boiled…just soak them in warm water until softened.

If they are still a bit hard, try soaking them in hot water for a few seconds. If you don’t have access to fresh rice noodles, then use dried, wide rice noodles and follow the instructions on the package for soaking/cooking times.

Southeast Asian Flavors Cookbook

Malaysian Chicken Noodle Soup with Asian Greens and Chili-Soy Sauce • Steamy Kitchen Recipes Giveaways (3)

Southeast Asian Flavors Cookbook is a must-have in your Asian cookbook collection.

The recipes authentic – Danhi has been traveling and studying Southeast Asian cooking for over 20 years.

The book also includes anecdotes about the culture and history of Thailand, Vietnam, Malaysia and Singapore.

Malaysian Chicken Noodle Soup with Asian Greens and Chili-Soy Sauce • Steamy Kitchen Recipes Giveaways (4)

Malaysian Chicken Noodle Soup Recipe

From Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore by Robert Danhi

4.71 from 17 votes

Print Recipe Pin Recipe

Cook Time 2 hours hrs

Course Main Course

Cuisine Asian

Servings 4 people

Calories 342 kcal

Ingredients

FOR THE SOUP AND CHICKEN

  • 1 whole chicken 3 to 3.5 lbs
  • 2 inch fresh ginger cut into 1/2 inch slices and lightly smashed
  • 1 onion large, cut in quarters
  • 6 cloves garlic smashed
  • 12 white peppercorns crushed with mortar/pestle or side of knife (or 6 black peppercorns)
  • 2 teaspoons kosher salt

FOR THE SOUP GARNISHES

  • 1 pound fresh rice noodles about 1/4 inch (0.6 cm.) (1.3 cm.) wide
  • 1/2 pound shrimp small
  • 1/2 pound Chinese greens such as choy sum, bok choy, yu choy or gai-lan
  • 2 scallions chopped

FOR THE CHILI-SOY SAUCE

  • 4 to 6 Thai bird chilies or other small hot chilies, sliced thinly, about 1/8inch thick
  • 1/4 cup soy sauce
  • 1/4 teaspoon Asian sesame oil

Instructions

FOR THE SOUP AND CHICKEN

  • Make Chicken Broth: Place rinsed chicken in 2-gallon pot (8 L.), with just enough water to cover. Bring to a vigorous boil; lower to simmer. Skim off foam and impurities; simmer 15 minutes. Remove pot from heat, cover tightly, and leave undisturbed at room temperature for 45 minutes (an instant-read thermometer should read 165F / 74 C at the thickest part of the chicken).

  • Carefully lift chicken from poaching liquid and plunge into a large container/pot/bowl of ice water. Leave in water for 15 minutes to stop cooking and firm up meat. Using your hands, pull off skin and discard.

  • Pull meat off breast and thighs into 1/4to 1/2-inch (.6 to 1.3 cm.) thick strips, transfer to covered container and reserve at room temperature (you will have more than needed for the recipe).

  • Combine bones, thighs and poaching liquid back in the pot. Add ginger, onion, garlic, peppercorns and salt; simmer one hour to make a broth. Strain through fine wire mesh sieve. Taste and season well with salt.

FOR THE SOUP GARNISHES

  • Soak noodles in lukewarm water 10 minutes, drain; peel apart into individual strands. Poach shrimp in chicken broth until just cooked; peel, devein and halve lengthwise. Blanch whole bunches of choy sum in boiling water; transfer to a bowl of ice water for 30 seconds, squeeze dry, and cut into 2 to 3-inch pieces (5 to 7 cm.).

FOR THE CHILI SOY SAUCE

  • Combine soy sauce, sesame oil and chilies, spoon mixture into individual bowls for each person.

ASSEMBLY OF MALAYSIAN CHICKEN NOODLE SOUP BOWLS

  • Bring seasoned broth up to a near boil. Have all ingredients ready, and have a pot of water boiling to reheat the noodles.

  • Reheat noodles in boiling water for 15 seconds. Drain, and distribute into 4 to 6 Asian soup bowls. Top noodles with chicken meat, shrimp, and choy sum. Ladle about 1 1/2 to 2 cups of broth into each bowl.

  • Sprinkle with scallions; serve with small dishes of chili-soy sauce. This sauce is used for dipping the subtly-flavored chicken, but can also be added to the soup.

Nutrition

Calories: 342kcalCarbohydrates: 40gProtein: 25gFat: 9gSaturated Fat: 2gCholesterol: 179mgSodium: 2512mgPotassium: 543mgFiber: 3gSugar: 5gVitamin A: 3090IUVitamin C: 97.8mgCalcium: 179mgIron: 3.3mg

Keyword asian, chicken, malaysian, noodle soup, southeast asian

Tried this recipe?Let us know how it was!

Malaysian Chicken Noodle Soup with Asian Greens and Chili-Soy Sauce • Steamy Kitchen Recipes Giveaways (5)Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!

Malaysian Chicken Noodle Soup with Asian Greens and Chili-Soy Sauce • Steamy Kitchen Recipes Giveaways (6)Stay in touch with me in our Facebook group, on Pinterest or follow me on Instagram! Sign up for my email list, too where we chat all things recipes, tips, giveaways, and more!

  1. Suzette on 11/22/22 at 11:10 pm

    Malaysian Chicken Noodle Soup with Asian Greens and Chili-Soy Sauce • Steamy Kitchen Recipes Giveaways (7)
    Gives me inspiration – thank you! My husband always cooked but now I absolutely love to after following you and watching your videos and following you on Instagram 🙂

    Reply

  2. Amanda on 12/30/20 at 4:44 pm

    This recipe looks cool. I will definable going to cook it. Hope I will be able to make soup just like it appears in the image.

    Reply

  3. Techwhippet on 11/13/20 at 2:36 pm

    Malaysian Chicken Noodle Soup with Asian Greens and Chili-Soy Sauce • Steamy Kitchen Recipes Giveaways (8)
    Hi there,
    Thanks for your best article about malaysian chicken noodle soup ipoh sar hor fun.
    Keep your good job.

    Reply

  4. Kudrat Kart on 8/20/20 at 6:12 am

    I can call magnificent! to this chicken soup, looks and must taste excellent
    You aren�t alone eating cookies while editing photos or reading posts, is very common on me too, my keyboard remembers the crumbs often�

    Reply

  5. Gerard Labadie on 4/25/20 at 1:43 am

    Thank you

    Reply

  6. Ankit Gupta on 2/8/20 at 1:36 am

    Malaysian Chicken Noodle Soup with Asian Greens and Chili-Soy Sauce • Steamy Kitchen Recipes Giveaways (9)
    Very good!

    Reply

  7. Hannah Anderson on 1/26/20 at 9:57 pm

    Malaysian Chicken Noodle Soup with Asian Greens and Chili-Soy Sauce • Steamy Kitchen Recipes Giveaways (10)
    Will try!!!

    Reply

  8. Whits@amusebouche on 10/22/19 at 9:20 pm

    Malaysian Chicken Noodle Soup with Asian Greens and Chili-Soy Sauce • Steamy Kitchen Recipes Giveaways (11)
    This is a bi weekly go-to meal when I’m short on time. We really love it! Thank you!

    Reply

  9. Rimmy on 10/6/19 at 3:41 am

    Malaysian Chicken Noodle Soup with Asian Greens and Chili-Soy Sauce • Steamy Kitchen Recipes Giveaways (12)
    Being a typical Asian, I have been eating noodles all my life. Today I have gained another unique chicken noodle recipe. Thank you for sharing.

    Reply

  10. Anthony Allen on 8/30/19 at 9:46 pm

    Malaysian Chicken Noodle Soup with Asian Greens and Chili-Soy Sauce • Steamy Kitchen Recipes Giveaways (13)
    I love making this soup when we have the flu, it really helps! Also is so delicious and easy to prepare!

    Reply

  11. Viana @ maplewoodroad.com on 8/28/19 at 1:07 pm

    We love using Thai bird chilis in lots of recipes, they add just the right amount of spicy! This looks delicious, can’t wait to try! 🙂

    Reply

  12. Richard Tunner on 8/19/19 at 10:33 pm

    Malaysian Chicken Noodle Soup with Asian Greens and Chili-Soy Sauce • Steamy Kitchen Recipes Giveaways (14)
    This is a favorite. Today I am sick with a cold and I am craving chicken soup with an Asian Twist. This fits the bill and it’s easy and fast to make, even if you’re not feeling well. Yummy … even without being sick

    Reply

    • Jaden on 8/20/19 at 11:46 am

      Thanks Richard!

      Reply

  13. Susan Dubose on 8/19/19 at 9:38 pm

    I make up a batch and have it for lunch every day at work. It is delicious!

    Reply

  14. Domenica on 10/23/17 at 6:52 pm

    Malaysian Chicken Noodle Soup with Asian Greens and Chili-Soy Sauce • Steamy Kitchen Recipes Giveaways (15)
    I just made this soup. oh my goodness, delicious .

    Reply

    • Jaden on 10/25/17 at 9:48 am

      Thanks so much Domenica!

      Reply

  15. cal on 2/22/16 at 6:37 am

    How would you cook this in a crock pot?

    Reply

  16. Alannah on 1/18/15 at 7:41 pm

    I just made this tonight! First time making soup and I am really happy with how it turned out. I did get confused at times with some of the little things in this recipe but for the most part it turned out great! One thing I should not have done was poured in 8L of water into my pot, and I wasn’t sure if thats what I was supposed to do but it ended up giving me too much broth and the flavour was a bit watered down…. Soo next time I guess I’ll use 6L? Reeeeaaally not sure. I have A LOT of leftover broth though. I hope it’s possible to keep adding flavour to a broth as you go along because I think I might want to throw this back on the stove with more ginger, garlic, and onions so I can make the flavour of the brother really pop. This also took about 3-4 hours for me to make, even factoring in my bumps along the way but it felt like an all day thing. For the first time making homemade soup I think it could have been a lot worse! So thanks 🙂

    Reply

    • Jaden on 1/19/15 at 7:28 am

      Alannah – yes, you can continue adding to the broth. Making homemade soup is the best! Next time, you can try using a large crockpot and just leave it on overnight or all day.

      Reply

  17. Jagger on 5/24/13 at 11:16 am

    Hi, I miss authentic Ipoh kway tee-ow (kuai teow?) soup. It is simply delicious. It is worth a trip to Ipoh just to try it. Someone said it never tastes as good as the one made from the water from the Ipoh River, but I miss it so much it is worth a try to cook it here in Australia by a Gweilo :).

    Reply

  18. Nik Linda on 7/15/11 at 9:11 am

    Hi Jaden, I’m a big fan of your site. I’m so proud to see Malaysian recipe here. If you wanna try another Malaysian favourite dish, I would suggest Nasi Lemak (rice cooked with coconut milk & pandanus leave) and usually eaten with few other side dishes. It’s an adventurous food for any first timer.

    Reply

  19. Carmen on 2/25/10 at 5:34 pm

    Love your blog and this recipe is tops. This is my favorite thing to eat in Ipoh (I was born in Malaysia and my mother’s family is from there) – I used to have it EVERYDAY despite the warm climate. Thanks for writing this up. More malaysian recipes please!

    Reply

  20. Jason on 11/20/09 at 12:12 pm

    Hi Jaden,

    Yeah, in Ipoh, the noodles are called sar hor fun but in other states of Malaysia, we simply call it hor fun. Both names refer to the same dish and it’s usually served in soup. 🙂

    Reply

  21. ambien on 8/19/09 at 2:49 am

    hey, isnt Ipoh Sar Hor Fun the dry type flat noodles with gravy poured over…not soup?

    Reply

    • SteamyKitchen on 8/19/09 at 8:46 am

      That’s what RasaMalaysia said too! I think dish should be called Ipoh Hor Fun…but Chef Danhi checked with his sources and said to call it Ipoh Sar Hor Fun. ???

      Reply

  22. Evie on 7/30/09 at 11:24 pm

    I’ve used your “silky chicken” poaching method for many other dishes besides this one and the chicken always turns out juicy and fabulous! Thanks for that great idea!

    Reply

    • SteamyKitchen on 7/31/09 at 12:14 am

      Thank you!

      Reply

  23. shayne on 7/10/09 at 6:50 pm

    I made this soup today for my husband’s family who just arrived from Serbia last night and it was a big hit. thank you for a great dish and I hope that you don’t mind if I blog about it on my blog and link back you yours.

    Shayne

    Reply

  24. Jean on 6/29/09 at 9:59 pm

    Jaden! I made the soup and it was soooo delicious! I have to admit that I used fresh spinach for my greens because I am a fool for spinach. But other than that I stuck to the recipe. Wasn’t easy hunting down fresh rice noodles but I finally found them (but they weren’t the wide ones 🙁
    Anyway, both Bob and I loved it! The chicken was awesome. Interesting way to cook it – and you were so right about it being silky.
    Wow! Just a great recipe. Thank you!!!

    oh great! isn’t it the best recipe ever??? ~jaden

    Reply

  25. astrorainfall @ beauty box on 6/22/09 at 8:53 am

    Flat rice noodles just make me weak in the knees. I’ve actually been to Ipoh for a week-long holiday and the Ipoh Hor Fun in Ipoh rocked. I love the “dry” version where a brown shoyu sauce is used instead of chicken broth. Shiitake mushrooms are divine when they are soaked in this sauce. Memories… I live in Japan now so such cuisine is far far away.

    Reply

  26. kiss my spatula on 6/19/09 at 10:11 pm

    i could eat that same bowl of soup every day for the rest of my life and be happy. it oozes coziness and happiness for me. thank you!

    Reply

  27. Diana on 6/19/09 at 4:56 pm

    Oh yum! This is one of my favorite comfort meals, I’ve never made it myself though. Don’t know if it’s traditional but Hawaii I’ve had it with sliced radishes so I think I’d add some of those from my CSA.

    Reply

  28. John on 6/18/09 at 8:46 pm

    I just love the pictures of this. I am normally not a fan of the direct overhead but #2 just shows off the presentation SO well. Can’t wait to try!

    Reply

  29. Eat. Travel. Eat! on 6/18/09 at 6:52 pm

    Simple, light, and delicious! These non heavy meals are great anytime. And your photo is very tempting :).

    You’re not just the only one who eats at the computer. Instead of cookies, I eat fruit, but that can still cause a big mess.

    Reply

  30. Gera @ SweetsFoods on 6/18/09 at 3:12 pm

    I can call magnificent! to this chicken soup, looks and must taste excellent 🙂
    You aren�t alone eating cookies while editing photos or reading posts, is very common on me too, my keyboard remembers the crumbs often�

    Cheers!

    Gera

    Reply

  31. Jean on 6/18/09 at 12:37 pm

    Oh my goodness, I simply have got to make this! We had a wonderful Thai soup last night that I picked up at the Columbus North Market. We fell in love with it. And this looks even better!!! Jaden, you make me want to make every single thing you post on here!!!

    awww thank you! ~j

    Reply

  32. Dawn in CA on 6/18/09 at 12:31 pm

    Asian Noodle Soup. Just reading those three words makes me happy. And… I have been counting the minutes (!) since 6/15 for you to announce the Club Med winner! (fingers crossed) 🙂

    Reply

  33. patsyk on 6/18/09 at 12:30 pm

    Sounds like a wonderful cookbook! One I definitely need to add to my collection! 🙂

    Since we’ve had a cool and rainy spring (all the way into June!), soup sounds like the perfect meal for tonight.

    Reply

  34. The Duo Dishes on 6/18/09 at 12:24 pm

    Here in Los Angeles, we’re just barely eeking our way out of June gloom, so this sounds perfect on a cool, gray day. Looks great.

    I came home to FL from LA to hot, sticky humid. I think I’d rather have June Gloom! ~j

    Reply

  35. katiek @kitchensidecar on 6/18/09 at 11:43 am

    this looks so earthy and perfectly clear. YUM. the other day my bf got sick and I wanted to make a cleansing soup. Sad I didn’t have this beforehand. I went with duck soup – some homemade stock I had on hand. Real stock is soooo goood.

    Reply

  36. Sues on 6/18/09 at 9:37 am

    Oooh I love the twist on chicken noodle soup! I can totally relate to the whole “bad blogger” thing. I hope you feel better!!

    Reply

  37. Kristen J. on 6/18/09 at 9:32 am

    This looks so good and so comforting!

    Reply

  38. Jason Sandeman on 6/18/09 at 9:06 am

    Jaden,

    You always have stunning pictures. I wish I had the time to take pictures that would do the plates justice.

    The cookbook sounds gorgeous! Do you know if it is available in Canada? I am going to order it, because it is JUST what I need for advancement. See, I am what they call “gaijin” or “giuy-lo”, so I need to experiment on dishes to recreate them. That is part of the reason – am working in a pan Asian resto.

    As always, you inspire me to keep up blogging, thank you for that!

    Reply

  39. Vyanne on 6/18/09 at 6:14 am

    Mmmm…don’t mind a hot bowl of noodles during winter now here in Australia! The dish looks beautiful, Jaden!

    Reply

  40. Anh on 6/18/09 at 6:04 am

    Editing photos and eating cookies, that sounds so familiar! 😉

    I love noodles, but you know your first paragraph gets me. Hm, chocolate cookies…

    Reply

  41. Happy Cook on 6/18/09 at 5:25 am

    Wow this soup looks so so delcious, bookmarking them.

    Reply

  42. Nags on 6/18/09 at 3:40 am

    ohhh! I love hor fun but never bothered to try and make it since its so cheap and yummy in Singapore Hawker Centers!

    Reply

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