Khao Piak Sen (literally ‘wet rice strands’) is the “chicken noodle soup” of Laotian cuisine and is often eaten as a breakfast dish, but is good anytime of the day. It’s a simple dish and the broth is sometimes prepared using pork belly. Feel free to adjust and season your broth as you like and you could even try a vegetarian or vegan version. The soup is an open canvas on which you can add the flavors and toppings of your choice. The thick and chewy udon-like noodles made from rice flour and tapioca starch will be calling you back for more!
Ingredients
One 4″-5″ stalk of fresh lemongrass OR 2 to 3 teaspoons of lemongrass puree (available in produce)
2 medallions of galangal or ginger
2 chicken breasts
2 chicken thighs
Chicken bouillon (to taste)
1 lb or more of Khao Piak Noodles (available in the refrigerated section)
Cilantro and green onions chopped
Optional ingredients: soy sauce, fish sauce, lime, chili oil, fried garlic and black pepper.
Instructions
Bring 2-3 quarts of water to boil in a pot
If using fresh lemongrass, bruise the stalk a little bit with a knife or mallet; keep it whole.
Add the lemongrass, galangal or ginger, chicken meat, and bullion to the boiling water.
Adjust the temperature to medium.
Once the chicken is cooked remove it from the broth and let it cool. Also, remove and discard the lemongrass (if using fresh) and the galangal/ginger.
Add the Khao Piak noodles to broth and cook them until the become soft (usually about 5 to 10 minutes). Taste the noodles to achieve the desired texture. The longer they cook the softer they become.
If the noodles made the broth too starchy then add more water for a clearer consistency. Alternatively, for a less starchy soup, you could cook the noodles separately in salted water, drain and add to the broth once they are tender.
Shred the chicken and add it back to the soup.
Add chopped cilantro and any of the optional ingredients for extra flavor.
Enjoy!
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