Description
Lao Chicken Noodle Soup, also known as Khao Piak Sen, is a comforting and flavorful traditional soup featuring tender chicken, fragrant herbs, and chewy rice noodles in a savory broth. This recipe uses chicken thighs for depth of flavor, aromatic ginger and lemongrass, and is garnished with fresh herbs and lime, making it a soul-warming bowl perfect for any occasion.
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
- Adjust the seasoning of the broth with more fish sauce or soy sauce depending on your taste preference.
- If you can’t find Khao Piak Sen noodles, any rice noodles or vermicelli noodles will work as substitutes.
- You can add vegetables like mushrooms or bok choy to the soup for extra texture and flavor.
- Add chopped fresh chili or chili paste to make the soup spicy according to your preference.
- For a more traditional Lao flavor, add toasted rice powder (khao khua) at the end of cooking.
- Chicken can be substituted with beef, pork, or tofu for different variations.
