Our version of this traditional Laotian comfort food combines an aromatic chicken stock base with handmade udon-style noodles that are a cinch to make . This dish hits the delicate balance between light and filling on a rainy day, or in our kitchen, any day of the week.
Ingredients
- Noodles:
- 150g (1 cup) Organic Tapioca Starch (more for dusting)
- 115g (1 cup) Rice Flour
- 6g (1¼ tsp) Salt
- 275g (1 cup 4 tbsp) Water
- Stock:
- 2000g (2 quarts) Chicken Stock
- 8 Lime Leaves
- 2 Stalks Lemongrass, Bruised
- 100g (3¾ oz) Galangal
- 10g (2 tbsp) Salt
- Garnish:
- 60g (¼ cup) Scallions, Thinly Sliced
- 8 Garlic Cloves, Thinly Sliced
- 2 Chicken Thighs
- 10g (2 tsp) Salt
- 500g (1 pint) Neutral Flavored Oil
- 2g (1Tbsp) Szechuan Chili Oil Powder
Equipment
- Stock Pot
- Stand Mixer With a Dough Hook
- Small Heavy Bottom Pot
Timing
Active Time: 30 Minutes
Total Time: 1 Hour 30 Minutes
Yield
4 Portions
-
Create Stock
Pre heat an oven to 350°F.
In a stock pot combine the chicken stock, lime leaves, bruised lemongrass stalks, and galangal. If you cannot find galangal you can substitute ginger.
Bring the stock to a simmer and allow it to cook for 1 hour 30 minutes. Add salt once finished.
-
Roast Chicken
Roast at 350°F until the chicken reaches an internal temperature of 165°F.
Cool the chicken and shred.
-
Create Noodle Dough
Bring the water to a full rolling boil, try to time this with the next step so that the water doesn’t evaporate too much before adding it to the dough.
In a stand mixer place the tapioca starch, rice flour, and salt. Start the mixer on low.
Once the water is at a full rolling boil add it to the stand mixer and increase the speed of the mixer to medium. Once the dough has fully formed remove it from the mixer.
Dust a surface with tapioca starch and place the dough on the starch. Dust the top with more tapioca starch so that the rolling pin does not stick.
Use a rolling pin to roll the dough out to a ¼ inch thick sheet. Cut the dough into ¼ inch noodles and coat well with tapioca starch.
-
Plate & Serve
In a small heavy bottom pot place the oil and thinly sliced garlic.
Heat the oil to 275°F and skim the garlic out as it becomes brown and crispy. Scatter the garlic chips on to paper towels to remove any excess oil.Bring a pot of water to a full rolling boil and drop the noodles in. Cook for 2-3 minutes before straining.
Place the noodles in a bowl and cover with the hot stock.
Garnish with crispy garlic, scallions, roasted chicken thighs, and Szechuan Chili Oil Powder.
Summary
Recipe Name
Khao Piak Sen (Lao Style Chicken Noodle Soup)
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 2 Review(s)
Comments (2)
April 20, 2020 9:38 am
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April 21, 2020 10:02 am
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