Khao piak sen is a comforting Laotian noodle soup with thick, chewy rice noodles in a ginger-scented chicken broth. It is simple, warming, and finished with fresh herbs and lime.
Make the rice noodle dough pliable, cut the noodles thickly, and cook them directly in the broth so their starch gives the soup a gentle body.
Dust the dough lightly with rice flour while rolling, but avoid excess flour in the pot because it can make the broth cloudy and pasty.
Serving Suggestions
Serve with lime wedges, sliced scallions, coriander, fried garlic, and sliced fresh chile at the table.
Recipe Notes
The noodles thicken the broth as they sit. Store broth and noodles separately when possible and reheat gently.
Laotian Khao Piak Sen (Chicken Rice Noodle Soup)
A comforting Laotian chicken noodle soup with chewy rice noodles, ginger, herbs, and lime.
Ingredients
Equipment
Method
Make the noodles and broth:
- Mix the rice flour and tapioca starch in a bowl. Pour in the boiling water and stir with chopsticks or a fork until a shaggy dough forms. Knead carefully for 3 minutes, then cover and rest for 15 minutes.
- Bring the chicken stock, ginger, garlic, and shallots to a simmer in a large pot. Add the chicken thighs and poach gently for 18 to 20 minutes, until cooked through. Transfer the chicken to a plate and strain the broth back into the pot.
- Roll the dough on a lightly dusted surface to about 1/8 inch thick. Cut it into thick, irregular noodles and dust lightly with rice flour.
Cook and finish the soup:
- Return the broth to a gentle boil. Add the noodles and cook for 5 to 7 minutes, until chewy and tender.
- Shred the chicken and return it to the pot. Stir in the fish sauce and salt, then taste and adjust.
- Ladle into bowls and top with scallions and coriander. Serve with lime wedges and chile if desired.
Nutrition
Notes
- The dough is hot at first; use a utensil until it is cool enough to knead safely.
- Rice noodles continue to soften in the hot broth, so serve promptly.
