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Kwetiau Kuah dan Bakso Ikan - Flat Rice Noodles in Fish Ball Soup

This version of fish ball soup is all about enjoying the fish balls, so try to get the best quality money can buy. Only three ingredients are needed to make the soup : fish balls, Tianjin preserved vegetables, and garlic. The soup can be served as is, or with steamed white rice. But the best way, I think, is to prepare some flat rice noodles (Indonesian: kwetiau) to be enjoyed together with the soup, with slivers of finely chopped scallions, and a simple chili soy sauce. ♥

Kwetiau Kuah dan Bakso Ikan – Flat Rice Noodles in Fish Ball Soup

Kwetiau Kuah dan Bakso Ikan - Flat Rice Noodles in Fish Ball Soup

5.0 from 2 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

Serves: 4


  • Fish ball soup
  • 1 tablespoon oil
  • 4 cloves garlic, minced
  • 3 tablespoon Tianjin preserved vegetables, minced
  • 2 liter water
  • 25 fish balls
  • Accompaniments
  • 500 gram flat rice noodles, soaked in boiling water until soft and supple, drained
  • 2 scallions, finely chopped
  • ground white pepper
  • sesame oil
  • Chili soy sauce
  • 3 Thai chilies (Indonesian: cabe rawit)
  • 2 tablespoon soy sauce


  • Fish ball soup
    1. Heat oil in a soup pot and sauté garlic and Tianjin preserved vegetables until fragrant. Pour water and bring to a boil.
    2. Add the fish balls and bring the soup to a boil one more time. Adjust with salt if needed. Turn off the heat and set aside.
  • Chili soy sauce
    1. Remove the seeds from the Thai chilies and finely chopped into thin slices.
    2. In a small bowl, mix together soy sauce and chopped chilies.
  • To serve
    1. Divide flat rice noodles into 4 serving bowls. Add some fish balls and pour the soup so the rice noodles is completely submerged by the soup.
    2. Add a dash of ground white pepper and a couple drop of sesame oil. Top with some chopped scallions and serve with the chili soy sauce.


  • Jing Gonzalez says:

    Hello Anita, I bought a pack of ready-made lobster balls from an Asian Market in San Diego because it brought back memories of how I enjoyed fish ball soup in my childhood days in the Philippines. But now that I have the lobster balls I did not really know how to prepare it. I am glad I saw your recipe. It worked just as well with my lobster balls. Thanks for posting this recipe. I will be enjoying fish balls again many more times and share it with my family.

  • Howard says:

    I used to eat this soup (w/noodles) for breakfast every day when I taught English in Nong Kai in the NE of Thailand. Tasty and filling.

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