Can I make the broth ahead of time?
Yes, the broth can be prepared a day in advance and stored in the refrigerator. Reheat before adding chicken and noodles.
BREAKFAST
Laotian Khao Piak Sen (Noodle Soup) with Chicken and Herbs
This comforting Laotian Khao Piak Sen features chewy, hand-cut tapioca noodles in a rich chicken broth, garnished with fresh herbs and crispy garlic. It's a hearty and flavorful breakfast that will warm you from the inside out.
HOW TO MAKE IT
Let's cook.
01
Cut chicken thighs into bite-sized pieces. In a large pot, combine chicken broth, fish sauce, sugar, and black pepper. Bring to a simmer over medium heat.
02
Add the chicken pieces to the simmering broth and cook for 15 minutes, or until the chicken is cooked through and tender.
03
While the chicken cooks, prepare the crispy garlic: Heat vegetable oil in a small skillet over medium heat. Add minced garlic and fry for 2-3 minutes, stirring constantly, until golden brown and crispy. Remove garlic with a slotted spoon and set aside on a paper towel-lined plate. Reserve the garlic oil.
04
If using fresh tapioca noodles, add them directly to the simmering broth with the chicken. Cook for 5-7 minutes, or until the noodles are tender and translucent. If using dried noodles, prepare them according to package instructions before adding to the soup.
05
Taste the broth and adjust seasoning with more fish sauce or sugar if needed.
06
Ladle the Khao Piak Sen into individual serving bowls. Top generously with chopped cilantro, sliced green onions, and the crispy garlic. Drizzle with a little of the reserved garlic oil, if desired.
About This Recipe
This comforting Laotian Khao Piak Sen features chewy, hand-cut tapioca noodles in a rich chicken broth, garnished with fresh herbs and crispy garlic. It's a hearty and flavorful breakfast that will warm you from the inside out.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra depth of flavor, you can add a few slices of ginger to the broth while it simmers. A squeeze of lime juice just before serving brightens the flavors.
Easy Substitutions
Pork belly or shrimp can be used instead of chicken. Rice noodles or udon noodles can substitute tapioca noodles. For a vegetarian version, use vegetable broth and add tofu or mushrooms.
Storage & Reheating
Store leftover Khao Piak Sen in an airtight container in the refrigerator for up to 3 days. Store crispy garlic separately to maintain its crunch. Reheat gently on the stovetop.
Serving Suggestions
Serve with a side of fresh chili flakes or Sriracha for those who enjoy extra heat. A small bowl of lime wedges and extra fish sauce can be offered for individual seasoning. Enjoy with a side of fresh herbs like mint or Thai basil for added aroma.
Common Mistakes
Overcooking the noodles can make them mushy; cook just until tender. Not frying the garlic until golden brown will result in a less flavorful and less crispy topping. Under-seasoning the broth will lead to a bland soup; taste and adjust as needed.
Frequently Asked Questions
What if I can't find tapioca noodles?
You can use fresh or dried udon noodles, or even thick rice noodles (pho noodles) as a substitute, though the texture will be slightly different.
How do I make the chicken extra tender?
Simmering the chicken gently and not overcooking it will keep it tender. You can also use bone-in chicken thighs for more flavor, then remove the bones before serving.
MORE TO KNOW
Khao Piak Sen is traditionally made with fresh, hand-cut tapioca noodles, which give the soup its characteristic chewy texture and slightly thickened broth. If you can't find fresh tapioca noodles, dried ones are a good alternative, but ensure you cook them according to their specific package instructions to achieve the best texture. The crispy garlic is a crucial component, adding a fragrant, savory crunch that elevates the dish.
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