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Authentic Khao Piak Sen - Lao Chicken Noodle Soup
Every Culture has their own version of CHICKEN SOUP and KHAO PIAK SEN, the Laotian version of Chicken Noodle Soup, is the the ULTIMATE comfort food.
Ingredients
For the Soup
- 3 lbs Chicken or 1 Rotisserie chicken
- 1 32oz Chicken Broth
- 8 cups Water
- 1 tablespoon Garlic (minced)
- 2 Onions
- 1 Shallots
- 1 slice Ginger
- 1 tablespoon Totole Chicken Powder
- 1 tablespoon Mushroom Seasoning
- 2 tablespoon Fish Sauce
- 1 tablespoon Salt
For the Noodles
- 1 16oz Bag of Rice Flour
- 1 16oz Bag of Tapioca Starch plus additional for dusting
- 5.5 cups Boiling Hot Water
For the Garnish
- 3 stalks Green onions
- ¼ bundle Cilantro
- Fried Garlic
- Chili oil
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Instructions
For the Soup
- Heat a pan to medium, add oil and minced garlic.1 tablespoon Garlic (minced)
- Add your chicken and brown on all sides before adding Chicken broth and water.1 32oz Chicken Broth, 8 cups Water, 3 lbs Chicken or 1 Rotisserie chicken
- Add onions, shallots, and ginger into the pot. Then add Totole Chicken Powder, Mushroom Seasoning, Fish Sauce, and Salt.2 Onions, 1 Shallots, 1 tablespoon Totole Chicken Powder, 1 tablespoon Mushroom Seasoning, 2 tablespoon Fish Sauce, 1 tablespoon Salt, 1 slice Ginger
- Bring to a boil and simmer for around 25-30 minutes until the chicken is cooked through.
- Once the chicken is fully cooked, remove the chicken into a bowl to cool down, and dispose of the aromatics.
- Once the chicken has cooled down, shred the chicken and set aside.
Making the Noodles
- Combine Rice Flour and Tapioca Starch (reserve 2-3 tablespoon for dusting) into a mixing bowl. Mix well.1 16oz Bag of Tapioca Starch plus additional for dusting, 1 16oz Bag of Rice Flour
- Bring water to a rapid boil, and combine with the flour mixture 2 cups at a time. The water must be boiling hot when added to the flour mix or the noodles will break apart while cooking.5.5 cups Boiling Hot Water
- Use a spatula or rice paddle to combine the flour with water. Optionally, you can also use a stand mixer to mix the dough together. The dough will look a little clumpy and dry and thats totally fine. If the dough is too smooth and soft, the noodles will deteriorate when cooking.
- Once the dough has slightly cooled enough to handle with your hands, Prepare a clean working space. Divide the dough in half or thirds , and dust the dough and working space with tapioca starch.
- Roll out the dough into a long rectangular shape about ¼" thick. To make the cutting easier, you can fold the dough in half lengthwise.
- My favorite way to cut the dough is using a dough cutter. It cuts quickly and doesn't stick the way a knife or pizza cutter sometimes can.
- Place the cuts around ¼" apart to form a square shaped noodle.
- Once the noodles are cut, dust again with tapioca starch and set aside. Repeat until all the noodles are fully cut.
Prepare the Garnishes
- Wash and cut the green onion and cilantro if using¼ bundle Cilantro, 3 stalks Green onions
Cooking the noodles
- Pour about 3 cups of soup broth into a smaller pot. Bring to a boil and add the noodles in. Cook for 3 minutes. At the 3 minute mark the noodles will have a bit of foam come to the top of the soup. Skim out the foam and the noodles are ready.
- Transfer the noodles and soup into a bowl and garnish with chicken, green onions, cilantro, Fried Garlic and Chili oil (optional)
Video
@thesavorychopstick Who else can eat noodles every day? Click the green button for full recipe #recipeoftheday #foodtiktok #khaopiak #asianfood #noodles ♬ Roxanne - Instrumental - Califa Azul
Nutrition
Calories: 365kcalCarbohydrates: 7gProtein: 27gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 144mgSodium: 2378mgPotassium: 449mgFiber: 1gSugar: 3gVitamin A: 220IUVitamin C: 6mgCalcium: 59mgIron: 1mg
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