Khao Piak Sen

Khao Piak Sen

A comforting Lao chicken noodle soup with chewy rice and tapioca noodles in a fragrant ginger-garlic broth.

Prep

20 min

Cook

40 min

Total

60 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •400 g (14 oz) fresh rice noodles, or a mix of rice and tapioca noodles
• •500 g (1 lb) chicken breasts, bone-in for more flavor
• •1.5 L (6¼ cups) chicken broth, homemade or store-bought
• •50 g (3½ tbsp) ginger, fresh, peeled and sliced
• •4 cloves garlic, minced
• •2 tbsp oil, for frying shallots
• •1 head shallots, thinly sliced
• •1 bunch fresh cilantro, for garnish
• •1 bunch green onions, sliced for garnish
• •1 lime lime, cut into wedges
• •1 chili fresh chili, sliced, optional

Steps

1. 1 In a large pot, bring the chicken broth to a boil. Add the chicken breasts, reduce heat, and simmer for 20-25 minutes or until the chicken reaches an internal temperature of 74°C (165°F). Remove the chicken and set aside to cool. Once cooled, shred the chicken into bite-sized pieces.
2. 2 In a small pan, heat the oil over medium heat. Add the sliced shallots and fry until golden brown. Remove with a slotted spoon and set aside.
3. 3 In the same pot with the broth, add the sliced ginger and minced garlic. Simmer for 5-10 minutes to infuse the broth with flavor.
4. 4 Add the fresh rice noodles to the broth and cook according to package instructions until al dente. The noodles should be soft but still chewy.
5. 5 Divide the noodles and broth among bowls. Top each bowl with shredded chicken, fried shallots, fresh cilantro, green onions, and a squeeze of lime. Add sliced chili if desired.