10 Minutes Khao Piek Sen Soup (Lao Chicken Noodle Soup) Recipe
Craving comfort food fast? This 10-minute Khao Piek Sen is a quick, cozy Laotian chicken noodle soup packed with flavor. With tender chicken, aromatic herbs, and chewy rice noodles, it delivers soul-warming goodness without the wait.
What is Khao Piek Sen Made of?
Rice flour: Forms the base of the noodles; gives them their classic soft and slightly sticky texture. Make sure to use rice flour from Asian countries such as Thailand as the texture is different from the western brands.
Tapioca flour: Adds elasticity and chewiness, giving the noodles a nice springy bite.
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Glutinous rice flour (optional): Makes the noodles even more chewy and bouncy — great for texture lovers.
Hot water: Activates the starches in the flours and brings the dough together; use freshly boiled water for best results.
Tips for Success
- Use a 1:1:1 ratio of rice flour, tapioca flour, and hot water.
- Measure all ingredients with the exact same cup (mug or measuring cup) to avoid a wet, sticky mess.
- If your dough turns out too wet, gradually add more tapioca flour until it firms up.
- The dough comes together in about 5 minutes — no resting time needed!
- Another tip for if some how the dough is too wet to roll out is to brush the potatoes ricer with oil. Add the dough to the ricer and press it out into noodles.
What Else Can You Make with Khao Piek Sen Noodles?
Besides a comforting soup, some Thai people use this noodles to as part of the “Som Tum” or papaya salad. But instead of using shredded papaya, cabbage and the Khao Piek noodle is used instead. This new dish is called “Som Tum Khao Piek” (The content in this website is in Thai. Sorry!). However, the dish has not been widely known. Maybe some of us can get creative with how we use these noodles in the near future. Any ideas are welcome in the comment section.
Protein Options for this Quick Dish.
My choice of protein for this 10 Minutes Khao Piek Sen Soup recipe is a rotisserie chicken as I can use the chicken both and some fat (dripping) at the bottom to make a quick delicious broth. Moreover, the meat is cooked even before you make the noodles itself. However, if you decide to just use a store bought chicken broth, feel free to use ground chicken or ground pork for the protein as they can be cooked than less than ten minutes.
How to Store Fresh Khao Piek Noodles?
This recipe makes 4 servings and if you are living by yourself, it will be something you want to keep refrigerated. Simply dust the fresh noodles with some tapioca flour to prevent them from sticking to each other. Put the unused leftover noodles in the ziplock and refrigerated up to 3-4 days.
How to Store and Reheat the Khao Piek Sen Soup?
If you used up the noodles for the soup all at once but not able to finish the soup right away, you can keep it in an air tight container and put it in the fridge to reheat the next day. You will notice that the soup is very much thicken and there’s no broth left as the noodles absorbs the broth. You will need to add about half cup of water to the noodles in the bowl and heat it up for a minute or two on the stove or in the microwave, then re season the soup with a little bit of fish sauce or soy sauce. It will still be delicious!
Related Recipes
- Gluten Free Chicken Stock (broth) : From fresh chicken, flavorful, and super easy to make. Perfect for this Lao rice noodle as well.
- The original Sri Racha : great condiment on Lao Rice Noodles
- Chili oil
- Crispy Fried shallots: follow my methods for flavorful shallots that stay crispy more than a month!
- Congee : If you do not want to make noodles, change to rice soup.
- Gaeng Jued Woonsen : Thai Glass Noodles Soup
10 Minutes Khao Piek Sen Soup (Lao Chicken Noodle Soup) Recipe
Equipment
- 1 mixing bowl
- 1 rollling pin
- 1 bench scraper or a knife
- 1 pot
Ingredients
For the Fresh Khao Piek Noodles
- 1 cup rice flour see the link for the brand that I use.
- 1 cup tapioca flour
- 1 tbsp glutinous rice flour optional
- 1 cup boiling hot water Make sure to use the same cup that you used to measure the flour.
For the Broth or Soup
- 1 chicken bones from the rotisserie chicken
- 2 cups cooked chicken the rotisserie chicken
- 2 litres water
- 1 onion yellow or white (chopped)
- 1 stalk celery optional
- 4 cloves garlic crushed
- ½ cup Shitake mushrooms fresh or dried optional
- 2 tsp chicken bouillon or pork bouillon
- 2 tbsp fish sauce
For the Toppings and Condiment
- 1 tsp chili oil per bowl or as you wish
- 1 tsp Fried shallots see the link
- green onion
- cilantro
Instructions
Make the broth
- If you decide to use the dried Shitake mushrooms in the broth, make sure to break them into small pieces and soak in hot boiling water before doing anything else. It takes sometimes to rehydrate the dried Shitake mushrooms. If you use the fresh Shitake, just add them to the water at the same time with everything else. If you do not have any mushrooms, don't worry about it. Think about vegetables that will help sweeten your broth so that you do not need to add sugar.
- Use high heat. We want everything to cook fast. Add chicken bones and fat to the water. No need to wait for the water to boil. Cut an onion into fourths or chop it. Cut a celery stalk into small pieces and add to the water. Add chicken bouillon.
Make the fresh Khao Piek Noodles
- Meanwhile, in a mixing bowl, combine rice flour, tapioca flour, (and glutinous rice flour optionally). Add boiling hot water and quickly stir to combine with spatula.
- See if you can get into the dough with your hands. Usually, it takes a minute or so for the mixture to cool down. Once the mixture is warm to touch, knead the dough with your hands to form a play dough like texture. If it looks a little dry but can form the dough, don't worry. If it's too wet to handle, add a little bit of the tapioca flour at a time until you can form a dough that can be rolled out. See the video for clarification.
- Cut the dough in half and roll it out into a sheet of dough. Do not worry about making it super thin, this noodle is supposed to be a little bit thick sp just do the best you can.
- Dust the dough sheet with some tapioca flout to prevent from sticking together. Roll the dough facing you as shown in the picture above.
- Cut the dough into noodles with a bench scraper or a knife. I found it's easier with a plastic bench scraper as it is less sticky. Sprinkle some more tapioca flour again to prevent the noodles from sticking to each other. This entire process of making the noodles is about 5 minutes total.
Assemble
- Adjust the taste of the broth to your liking by adding fish sauce or salt and pepper as needed. Turn the heat down to medium and take the chicken bones out of the pot.
- Add the noodles to the pot and cook for 3-5 minutes. Stir occasionally to prevent the noodles sticking to the bottom of the pot.
- Plating: Top with some chopped green onion or cilantro. A little bit chili oil, fried shallot, lime juice, fish sauce, and Sriracha are highly recommended. Serve warm and enjoy!
Video
@stickyricethaikitchen 10 Minutes Khao Piek Sen Ingredients For the Fresh Khao Piek Noodles * 1 cup rice flour see the link for the brand that I use. * 1 cup tapioca flour * 1 tbsp glutinous rice flour optional * 1 cup boiling hot water Make sure to use the same cup that you used to measure the flour. For the Broth or Soup * 1 chicken bones from the rotisserie chicken * 2 cups cooked chicken the rotisserie chicken * 2 litres water * 1 onion yellow or white (chopped) * 1 stalk celery optional * 4 cloves garlic crushed * ½ cup Shitake mushrooms fresh or dried optional * 2 tsp chicken bouillon or pork bouillon * 2 tbsp fish sauce For the Toppings and Condiment * 1 tsp chili oil per bowl or as you wish * 1 tsp Fried shallots see the link * green onion * cilantro Full recipe @ www.stickyricethaikitchen.com Search for “10 Minutes Khao Piek Sen” #khaopieksen#soupseason#ricenoodle#homemadefood#laofood
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