Description
Lao Chicken Noodle Soup, or Khao Piak Sen, is a comforting and flavorful dish featuring tender chicken, aromatic herbs, and silky rice noodles simmered in a fragrant broth. This traditional Lao recipe offers a balanced combination of savory, slightly sweet, and umami flavors, garnished with fresh herbs and optional chili for a touch of heat. Perfect for a nourishing family meal, this soup is both hearty and refreshing.
Ingredients
Scale
For the Soup:
- 1 lb (450g) bone-in, skinless chicken thighs or breasts (chicken thighs give more flavor)
- 1 tbsp vegetable oil
- 1 small onion, diced
- 3–4 garlic cloves, minced
- 1 thumb-sized piece of ginger, sliced
- 1 stalk lemongrass, smashed (optional but recommended)
- 6 cups (1.4 liters) chicken broth (or water, but broth adds more depth)
- 2 tbsp fish sauce
- 1 tsp sugar (palm sugar if available)
- 1–2 tbsp soy sauce (for color and depth)
- 1 tsp ground black pepper
- ½ tsp salt (to taste)
- 4 oz (115g) rice noodles (Khao Piak Sen noodles or your favorite rice noodle)
- 1 cup fresh cilantro, chopped (for garnish)
- 1 small bunch green onions, sliced (for garnish)
- Lime wedges, for serving
- Chili sauce or fresh chili (optional, for heat)
- ½ small onion, thinly sliced
- Fresh cilantro leaves
- Fried garlic (or crispy shallots)
- Lime wedges
- Chili paste or hot sauce
For the Garnishes (optional but adds amazing flavor!):
Instructions
- Cook the Chicken: In a large pot, heat vegetable oil over medium-high heat. Add chicken thighs or breasts and cook for about 4–5 minutes on each side until lightly browned. Remove the chicken, set aside, and shred it once it’s cool enough to handle.
- Sauté Aromatics: In the same pot, add the diced onion, minced garlic, sliced ginger, and smashed lemongrass. Sauté for 2–3 minutes until fragrant.
- Simmer the Broth: Add the chicken broth, fish sauce, soy sauce, sugar, black pepper, and salt to the pot. Stir well to combine. Bring it to a boil, then reduce the heat to low and let it simmer for 15–20 minutes.
- Cook the Noodles: While the broth simmers, cook the rice noodles according to the package instructions (usually 4–5 minutes in boiling water). Drain and set aside.
- Shred the Chicken: Once the chicken has cooled, shred it into bite-sized pieces using two forks or your hands. Set aside.
- Assemble the Soup: Remove the ginger and lemongrass from the broth. Add the shredded chicken and cooked noodles to the pot. Let it simmer together for about 5 minutes to combine flavors.
- Serve: Ladle the soup into bowls. Top with fresh cilantro, green onions, and any of the optional garnishes like thinly sliced onion, fried garlic, or chili sauce for heat. Serve with lime wedges on the side.
Notes
- Broth Flavor: Adjust the seasoning of the broth with more fish sauce or soy sauce depending on your taste.
- Noodles: If you can’t find Khao Piak Sen noodles, any rice noodles or vermicelli noodles will work.
- Vegetables: You can add some vegetables to the soup like mushrooms or bok choy for extra texture and flavor.
- Make it Spicy: For a kick, add some chopped fresh chili or a dash of chili paste to your bowl.
- Variations: Swap the chicken for beef, pork, or make a vegetarian version with tofu and vegetable broth.
- Lao-style touch: Add a little toasted rice powder (khao khua) at the end for added depth and authentic flavor.
