Kai Si Hor Fun
An iconic Ipoh street food comprising silky hor fun (rice noodles) steeped in a delicate prawn and chicken broth
Equipment
- Deep pot, medium-sized pot, strainer
Ingredients
- 300 g Ipoh soup kuay teow
- 8 prawns, deshelled and deveined
- 2 chicken thighs, rubbed with salt
- 4 shallots, sliced
- 4 cloves garlic, diced finely
- 3 tbsp oil
- 1 handful taugeh
- A few stalks chives, cut into segments
Stock
- 5 cups water
- Prawn heads and shells
- Chicken bones
- Thickening and flavour agents - can be dried shrimp, anchovies, chicken stock, anchovy stock, rock sugar, fish sauce, carrots
- salt to taste
Instructions
- Steam the chicken thighs for 20 minutes. Once cooked, the chicken will release tasty juices; keep those juices for your stock. Shred the meat by hand and keep aside.
- Prepare your stock ahead of time. In a big pot, heat up a bit of oil and stir-fry prawn shells and heads until they turn red.
- Add water followed by the chicken juices from Step 1. Add the rest of your flavour and thickening ingredients. Boil for roughly 45 minutes until you can see clearly that the stock has thickened and a thin red flim of prawn oil is clearly visible on the surface. Discard solids and strain stock. You should have roughly 2.5-3 cups stock left.
- Now prepare the rest of your condiments. Heat up a few tbsp oil and fry garlic and shallots. Remove garlic and shallots from the hot oil so they don't burn. Set the oil and aromatics aside for garnishing later.
- Ready to eat? Good, you can start to assemble all the different components. Bring your stock to a boil. Drop raw prawns inside and boil until they're cooked. Set aside.
- Bring a pot of water to a rolling boil. Blanch taugeh for 10 seconds. Remove.
- In the same water, blanch ipoh kuay teow noodles; 5 seconds should be enough as the noodles turn soft very fast! (See Recipe Notes 1)
- Ladle noodles into bowls. Top with cooked prawns, blanched taugeh, shredded chicken meat, fried shallots and garlic, and chopped chives. Pour soup over and spoon a little garlic-shallot oil on top. Add cut chilli if you have any. Serve!
Notes
Kai Si Hor Fun - Quick FAQ
1. What noodles should I use for kai si hor fun?
Use fresh hor fun (flat rice noodles). If using refrigerated or packaged ones, blanch briefly to soften before serving.
2. What gives kai si hor fun broth its signature “body”?
Broth “body” comes from ingredients that release collagen or starch, such as chicken bones, prawn heads, shark bones (some hawkers use this), soy beans or carrots (for extra thickness). A good broth should feel slightly velvety, not watery.
3. What ingredients contribute depth and flavour to the soup?
Anything that adds natural sweetness or umami:
Prawn heads & shells
Chicken carcass
Dried shrimp
Anchovies
Rock sugar
Fish sauce
Anchovy/scallop powder (your indulgent version!)
Mix and match depending on what’s in your kitchen.
4. Do I need prawn heads to make good KSHF?
Highly recommended, because they add brininess and sweetness.
But if you don’t have any, you can still make delicious broth with chicken bones + dried shrimp + anchovies. 5. How long should I simmer the broth? At least 1.5 to 2 hours for good flavour.
Longer simmer = richer, rounder, more satisfying soup. 6. Why does my broth taste flat or too “thin”? Possible reasons: Not enough bones or prawn heads Too much water Insufficient simmering time Not enough umami elements Soup wasn’t seasoned with a mix of salt + fish sauce + sugar Add dried shrimp, anchovies, or continue simmering to rescue it. 7. How do I get the chicken silky and tender? Poach chicken gently in the broth, then shred while still warm.
Avoid boiling — it toughens the meat. 8. What toppings are essential for kai si hor fun? The classics: Shredded chicken Prawns (optional but lovely) Chives/spring onion A drizzle of prawn oil A sprinkle of white pepper
Optional: fried shallots, but purists keep it simple. 9. Can I make the broth ahead of time? Yes — broth tastes even better the next day.
Store in the fridge for 2–3 days, or freeze for up to 3 months. 10. Why doesn’t my homemade KSHF taste exactly like the Ipoh hawkers’? Because hawkers often use highly concentrated broths, large quantities of prawn heads, rock sugar, MSG and shark bones or specialty ingredients. Don’t worry — a lighter, homemade version is healthier and still wonderfully satisfying.
But if you don’t have any, you can still make delicious broth with chicken bones + dried shrimp + anchovies. 5. How long should I simmer the broth? At least 1.5 to 2 hours for good flavour.
Longer simmer = richer, rounder, more satisfying soup. 6. Why does my broth taste flat or too “thin”? Possible reasons: Not enough bones or prawn heads Too much water Insufficient simmering time Not enough umami elements Soup wasn’t seasoned with a mix of salt + fish sauce + sugar Add dried shrimp, anchovies, or continue simmering to rescue it. 7. How do I get the chicken silky and tender? Poach chicken gently in the broth, then shred while still warm.
Avoid boiling — it toughens the meat. 8. What toppings are essential for kai si hor fun? The classics: Shredded chicken Prawns (optional but lovely) Chives/spring onion A drizzle of prawn oil A sprinkle of white pepper
Optional: fried shallots, but purists keep it simple. 9. Can I make the broth ahead of time? Yes — broth tastes even better the next day.
Store in the fridge for 2–3 days, or freeze for up to 3 months. 10. Why doesn’t my homemade KSHF taste exactly like the Ipoh hawkers’? Because hawkers often use highly concentrated broths, large quantities of prawn heads, rock sugar, MSG and shark bones or specialty ingredients. Don’t worry — a lighter, homemade version is healthier and still wonderfully satisfying.