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.

Course Breakfast, dinner, lunch, Main Course

Cuisine Lao, thai

Keyword 10 minutes Khao Piek Sen Soup, Khao Piek Sen

Prep Time 5

Cook Time 10

Total Time 15

Servings serving

Calories 399

Author Mary Thatcher

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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Nutrition