The Best Khao Piak Sen – Easy Lao Chicken Noodle Soup

Khao Piak Sen, a traditional Lao chicken noodle soup, is not just food; it’s an experience steeped in culture and warmth. This delightful dish features handmade rice noodles swimming in a rich, aromatic broth brimming with tender chicken and fresh herbs, making it a beloved staple for locals and visitors alike. 

We’ll delve into the world of Khao Piak Sen uncovering its origins, exploring its essential ingredients, and guiding you through an easy recipe that will have you serving up bowls of this delectable soup in no time. Get ready to discover why this comforting dish has captured hearts and appetites around the globe!

Every Culture has its version of CHICKEN SOUP and KHAO PIAK SEN, the Laotian version of Chicken Noodle Soup, is the ULTIMATE comfort food.

Khao Piak Sen offers a unique twist on the traditional chicken noodle soup that many are familiar with, elevating it to a comforting masterpiece. Unlike typical wheat noodles, the chewy tapioca noodles in Khao Piak absorb the rich flavors of the broth greatly, creating a texture that’s both satisfying and hearty. 

The secret lies not only in its ingredients such as tender chicken, fragrant herbs, and spices but also in the method: simmering these components together allows for a deeper infusion of flavor, resulting in a broth that’s thick yet soothing.

What sets Khao Piak apart is how it embodies the simplicity and warmth of Laotian cuisine while providing deep satisfaction with every spoonful. Each bowl tells a story of familial love and tradition; it’s common to find this dish served during gatherings or when someone needs a little pick me up. 

Making HAND ROLLED NOODLES doesn’t have to be complicated. Khao Piak noodles only require TWO ingredients and water!

Making Khao Piak noodles is a delightful process that celebrates simplicity in cooking. With just tapioca starch and rice flour, you can create these beautiful wet rice strands that are the backbone of many traditional dishes.

Unlike more complicated noodle-making processes that require extensive tools or techniques, this recipe allows you to effortlessly integrate noodle-making with broth preparation. Embrace this unique approach to homemade noodles and discover how easy it can be to enjoy restaurant-quality dishes right at home!

There are a FEW OPTIONAL SHORTCUTS we can take to simplify the recipe. The hand-cut noodles are a must, but you will be shocked at how these noodles bring the soup together.

By opting for a rotisserie chicken and store bought broth, you can streamline your cooking process without sacrificing flavor. This convenient shortcut allows you to focus on what truly elevates the dish, those beautifully hand-cut noodles that are essential for a satisfying soup. 

If you’re looking to bypass making chicken broth from scratch, omitting the Totole Chicken Powder may seem like a loss at first glance. By adding one tablespoon of Mushroom Seasoning and two tablespoons of Fish Sauce, you introduce layers of umami that amplify the overall taste profile of your dish. 

This approach not only saves time but also encourages culinary creativity as you experiment with various seasonings tailored to your palate. Read More  Chicken Marinade For Tacos & More.

Ingredients For Khao Piek

Follow the list of ingredients for khao piak

For the Soup

• 3 pounds of chicken or one pre-cooked rotisserie chicken  
• 32 ounces of chicken broth  
• 8 cups of water  
• 1 tablespoon of minced garlic  
• 2 onions  
• 1 shallot  
• A slice of ginger  
• 1 tablespoon of Totole chicken powder  
• 1 tablespoon of mushroom seasoning  
• 2 tablespoons of fish sauce  
• 1 tablespoon of salt  

For the Noodles

• 1 bag (16 ounces) of rice flour  
• 1 bag (16 ounces) of tapioca starch, with extra for dusting  
• 5.5 cups of boiling water  

For the Garnish

• 3 stalks of green onions  
• A bunch of cilantro  
• Fried garlic  
• Chili oil  

Instructions for Khao Piak

Follow these instructions for a perfect khao piak 

For the Soup

• Preheat a pan over medium heat and pour in some oil.
• Incorporate 1 tablespoon of minced garlic into the hot oil.
• Add the chicken pieces to the pan, browning them on all sides.
• Pour in 32 ounces of chicken broth along with 12 cups of water.
•  Introduce 2 onions, 2 shallots, and ginger into the mixture.

Season with:

•    1 tablespoon of Totole Chicken Powder
•    1 tablespoon of Mushroom Seasoning
•    2 tablespoons of Fish Sauce
•    1 tablespoon of Salt
• Allow the mixture to reach a boil, then reduce heat and let it simmer for approximately 25 to 30 minutes until the chicken is thoroughly cooked.
• Once cooked, transfer the chicken to a bowl to cool and discard the aromatics from the pot.
• After cooling, shred the chicken and set it aside for later use.
  

Making the Noodles

• In a mixing bowl, combine one 16 oz bag of Rice Flour with one 16 oz bag of Tapioca Starch, reserving 2-3 tablespoons for dusting purposes.

• Mix the ingredients thoroughly.
  
• Bring 5.5 cups of water to a vigorous boil.

• Gradually incorporate the boiling water into the flour mixture, adding it in increments of two cups at a time. Ensure the water is boiling upon addition to prevent the noodles from disintegrating during cooking.
  
• Use a spatula or rice paddle to blend the flour and water. Alternatively, you may utilize a stand mixer for this step.
  
• The resulting dough will appear somewhat clumpy and dry, which is acceptable; avoid making it too smooth or soft as this can lead to noodle breakage while cooking.
  
• Allow the dough to cool slightly until it’s manageable by hand.
  
• Prepare a clean workspace and divide the dough into halves or thirds.

• Dust both the dough and workspace with tapioca starch.
  
• Roll out each portion into a long rectangle approximately half an inch thick.

• For easier cutting, fold each rolled piece in half lengthwise if desired.
  
• A dough cutter is recommended for slicing; it offers quick cuts without sticking like knives or pizza cutters might do.

• Cut noodles into square shapes with a spacing of about half an inch between them.
  
• After cutting, dust the noodles again with tapioca starch and set them aside.
  
• Continue this process until all portions of the dough have been cut into noodles.

Prepare the Garnishes

• If using, clean and chop the green onion and cilantro.

Cooking the noodles

• Measure approximately 3 cups of soup broth and pour it into a smaller saucepan.  
• Heat the broth until it reaches a boiling point, then introduce the noodles.  
• Allow the noodles to cook for 3 minutes.  
• After 3 minutes, you may notice some foam rising to the surface; carefully skim this off.  
• Once skimming is complete, your noodles are ready for serving.  
• Transfer both the noodles and broth into a bowl.  
• For garnish, add chicken, green onions, cilantro, fried garlic, and optionally drizzle with chili oil.

Conclusion

Khao Piak Sen is not just a comforting bowl of chicken noodle soup; it embodies the rich culinary heritage of Laos, offering a perfect blend of flavors and textures that can easily be recreated at home. 

With its simple ingredients and straightforward preparation, this dish is accessible to both novice cooks and seasoned chefs alike. The versatility of Khao Piek Sen allows for variations based on personal preferences, making it a delightful option for any occasion. 

So why not gather your ingredients today and experience the warmth and satisfaction of making this delicious Lao specialty?

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