Google Amy's Cooking Adventures: Khao Piak Sen (Lao Chicken Noodle Soup)

Saturday, October 10, 2020

Khao Piak Sen (Lao Chicken Noodle Soup)


It’s time for this month’s Eat the World Recipe challenge and we’re heading to Laos!


The flavors in the recipes from Laos sounded amazing, and with the turn in the weather, I was immediately drawn to a Lao version of chicken noodle soup!


The spices brought extra dimension to the chicken noodle soup we know and love.  It was a wonderful change of pace!


Check out all the wonderful Laotian dishes prepared by fellow Eat the World members and share with #eattheworld.

  Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
 Culinary Adventures with Camilla: Khao Nom Kok (Lao Coconut Cakes) 
Pandemonium Noshery: Laotian Party Noodles - Kua Mee 
Making Miracles: Lao Grilled Chicken 
Sneha’s Recipe Sai Gog Khao Jee 
Sugarlovespices: Laotian Sweet and Sour Tofu 
A Day in the Life on the Farm: Pork Larb 





Recipe note:

*Because I had chicken broth and shredded chicken already on hand the day I made this, I made a quick version of the soup.  If you don’t have these ingredients on hand, use water instead of broth and a whole chicken.  Simmer the chicken for an hour with the spices from step 2.

*The original recipe called for Kaffir leaves or lemongrass.  SInce I was unable to find either ingredient, I used a combination of lemon zest and coriander.


Khao Piak Sen (Lao Chicken Noodle Soup)

Adapted from Cooking with Lane


2 tablespoons butter

1 onion, diced

Salt & pepper

½ teaspoon ground coriander

2 quarts chicken broth

1 quart water

Zest from ½ lemon, peeled in strips

6 slices of fresh ginger

2 tablespoons low sodium soy sauce

2 teaspoons chicken bullion

4 ounces rice noodles

3 cup shredded cooked chicken

Fried onions, optional


Heat the butter in a soup pot over medium heat.  Add the onion and fry until it is a deep brown.


Season with the salt, pepper, and coriander.  Add the chicken broth , water, zest, ginger, soy sauce, & bullion.  Simmer for 30-45 minutes.


Remove the zest and ginger.  Stir in the rice noodles and chicken.  Cook until the noodles are tender and serve with a topping of fried onions.



 Amy Eats the World in...


Cuba: Ropa Vieja (Slow Cooker Beef)

Ireland: Cheesy Potato Soup with Irish Ale

Thailand: Chicken Satay
Kenya: Crunchy N’Dizi (Peanut Crusted Bananas)
Sweden: Rodbetssallad med Getost (Grated Beet Salad with Goat Cheese)
New Zealand: Kiwi Burge
France: Fougasse (Provencal Flatbread)
Argentina: Chimichurri Sauce
Mexico (Halloween Special): Pan de Muerto (Day of the Dead Bread)
India: Spiced Golden Mil
Poland: Chrusciki (Angel Wing Cookies)
Ethiopia: Buticha (Hummus)
England: Wizarding World of Harry Potter Leaky Cauldron-Style Mini Cottage Pie 
Georgia: Lobiani (Bean-Stuffed Bread)
Mexico: Crispy Pork Carnitas
Cambodia: Loc Lac (Shredded Beef with Lime)
Israel: Chicken Albondigas (Chicken Meatballs)
Finland: Sima (Lemonade) 
Puerto Rico: Arroz con Tocino  (Rice with Bacon)
Egypt: Ghorayebah Cookies
Ukraine: Scuffles (Rohalyky) Cinnamon Crescent Rolls
Soul Food (United States): Oven-Baked Ribs with Cola BBQ Sauce 

5 comments:

  1. This sounds amazing. Perfect now that the weather is cooling off. Hope to see you next week. I know it is a short visit.

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  2. I love the flavors of the broth!it looks so Delicious!

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  3. Yumm!! That looks like such a perfect comforting cozy soup!

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  4. Mmm, that looks like the best kind of comfort food in a bowl - perfect for the cooler weather coming.

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  5. A next level chicken soup with an awesome boost of flavor. Perfect for a cold rainy day like today!

    ReplyDelete

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