Indulge in the comforting flavors of Laos with Khao Piak Sen, a traditional Lao wet noodle soup that warms the soul.
This hearty dish features tender shredded chicken simmered in a fragrant broth infused with ginger, garlic, and a blend of savory sauces. The addition of fresh rice noodles adds a comforting texture, while garnishes like spring onions, coriander, and a touch of fresh red chilies provide a burst of freshness and flavor. Served with lime wedges for a tangy twist, Khao Piak Sen is not just a meal but a journey into Lao culinary tradition.
Khao Piak Sen is perfect for any occasion, whether you’re seeking a comforting meal to warm up a chilly evening or hosting a gathering with loved ones. This recipe allows you to create a delicious and nourishing soup that can be customized with your favorite toppings, such as crispy fried garlic or boiled egg. Make it ahead of time and enjoy the rich flavors as they meld together even more with each passing hour. Bring the heart of Laos into your home and savor the warmth and goodness of Khao Piak Sen
Ingredients
- 500 gram bone in chicken thigh
- 6 cups chicken broth
- 2 tablespoon fish sauce
- 2 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon vegetable oil
- 1 onion (thinly sliced)
- 4 cloves garlic (minced)
- 1 thumb ginger (thinly sliced)
- 1 teaspoon white pepper (ground)
- 1 teaspoon sugar
- salt (to taste)
For the noodles
- 500 gram rice noodles (cooked to package instructions)
- 2 spring onions
- 2 tablespoon coriander leaves (chopped)
- 2 red chilies (optional, thinly sliced)
- 4 lime wedges
Instructions
- In a large pot or saucepan, heat the vegetable oil over medium heat.
- Add the sliced onions, minced garlic, and sliced ginger. Stir-fry until fragrant, about 2 minutes.
- Add the chicken thighs (bone-in) to the pot and brown them on both sides, about 5 minutes per side.
- Pour in the chicken broth. Bring to a boil, then reduce the heat to medium-low and simmer, covered, for about 30-40 minutes, or until the chicken is cooked through and tender.
- While the soup is simmering, prepare the fresh rice noodles by separating them into individual portions (if using fresh). If using dried rice noodles, cook them according to the package instructions, then rinse under cold water and drain well.
- Remove the chicken thighs from the pot and let them cool slightly. Shred the chicken meat using two forks, discarding the bones and any skin.
- Return the shredded chicken meat to the pot. Add fish sauce, soy sauce, oyster sauce, ground white pepper, sugar, and salt to taste. Adjust seasoning as needed.
- Divide the noodles among serving bowls. Ladle the hot soup over the noodles, making sure to distribute chicken and broth evenly. Garnish with sliced spring onions, chopped fresh coriander leaves, and fresh red chilies (if using). Serve with lime wedges on the side for squeezing over the soup.
Nutritional Information
- Per serving
- Energy: 480 kcal / 2006 kJ
- Fat: 19 g
- Protein: 26 g
- Carbs: 51 g
