Name: Khao Piak Sen (Lao Chicken Noodle Soup) Recipe
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 8
Ingredients: For the Fried Garlic and Shallot:; 1 cup (240ml) vegetable oil; 24 cloves garlic (120g), sliced thinly crosswise, preferably with a mandoline; 3 medium shallots (150g), sliced thinly crosswise into rounds, preferably with a mandoline; For the Broth and Chicken:; 1 medium yellow onion (10 ounces; 280g), peeled and quartered through the root end; 3 large knobs ginger (3 ounces; 90g), peeled and sliced crosswise into 1/4 inch thick rounds; 3 tablespoons (45ml) garlic and shallot oil, from above; 1 stalk lemongrass (2 3/4 ounces; 80g), outer layer discarded then roughly chopped; 6 medium cloves garlic (1 ounce; 30g), peeled and thinly sliced crosswise; 5 makrut lime leaves; Stems from 1 bunch cilantro (2 ounces; 60g), chopped (see note); One 3- to 4-pound (1.3 to 1.8kg) whole chicken, blotted dry (see note); 2 tablespoons kosher salt (3/4 ounce; 25g), plus more as needed; 2 tablespoons soy sauce (1 ounce; 30g); 2 tablespoons Asian fish sauce (1 ounce; 30g); 1 teaspoon sugar; For the Noodles:; 7 ounces (200g) plus 3/4 ounce (20g) white rice flour, divided (see note); 7 ounces (200g) plus 3/4 ounces (20g) tapioca flour, divided; 1 3/4 cups (415ml) boiling water; To Finish and Serve the Soup:; 2 scallions, sliced thinly on the bias; 2 fresh bird’s eye chilis, stemmed and minced; 5 sprigs morning glory, pulled through a morning glory shredder (optional; see note); Lime wedges; Fried garlic, from above; Fried shallots, from above; Picked cilantro leaves and tender stems

Ingredients

(Servings: 8)

1 cup (240ml) vegetable oil

24 cloves garlic (120g), sliced thinly crosswise, preferably with a mandoline

3 medium shallots (150g), sliced thinly crosswise into rounds, preferably with a mandoline

1 medium yellow onion (10 ounces; 280g), peeled and quartered through the root end

3 large knobs ginger (3 ounces; 90g), peeled and sliced crosswise into 1/4 inch thick rounds

3 tablespoons (45ml) garlic and shallot oil, from above

1 stalk lemongrass (2 3/4 ounces; 80g), outer layer discarded then roughly chopped

6 medium cloves garlic (1 ounce; 30g), peeled and thinly sliced crosswise

5 makrut lime leaves

Stems from 1 bunch cilantro (2 ounces; 60g), chopped (see note)

One 3- to 4-pound (1.3 to 1.8kg) whole chicken, blotted dry (see note)

2 tablespoons kosher salt (3/4 ounce; 25g), plus more as needed

2 tablespoons soy sauce (1 ounce; 30g)

2 tablespoons Asian fish sauce (1 ounce; 30g)

1 teaspoon sugar

7 ounces (200g) plus 3/4 ounce (20g) white rice flour, divided (see note)

7 ounces (200g) plus 3/4 ounces (20g) tapioca flour, divided

1 3/4 cups (415ml) boiling water

2 scallions, sliced thinly on the bias

2 fresh bird’s eye chilis, stemmed and minced

5 sprigs morning glory, pulled through a morning glory shredder (optional; see note)

Lime wedges

Fried garlic, from above

Fried shallots, from above

Picked cilantro leaves and tender stems

Khao Piak Sen (Lao Chicken Noodle Soup) Recipe

Ingredients

For The Fried Garlic And Shallot

For The Broth And Chicken

For The Noodles

To Finish And Serve The Soup

Steps

Nutrition Facts

Comments

Khao Piak Sen (Lao Chicken Noodle Soup) Recipe

Ingredients

For The Fried Garlic And Shallot

For The Broth And Chicken

For The Noodles

To Finish And Serve The Soup

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts