Skip to content

Meat, South and Southeast Asian

Khao piak sen with chicken

Khao piak sen is a Laotian soup made with thick rice noodles, topped with shredded chicken and crispy fried garlic. It serves 4, takes 50 minutes, is easy to make, and costs around €2.60 per serving. The key to getting it right is cooking the noodles directly in the broth, which naturally thickens it.

A comforting bowl from Laos, khao piak sen, with thick noodles, tender chicken, and crispy fried garlic on top.

Khao piak sen with chicken
Total time
50 min
Difficulty
Easy
Cost per person
€2.60
Calories per person
450 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Khao piak sen is the kind of bowl you wrap your hands around to feel the warmth rise. The broth is clear but full bodied, scented with ginger and seasoned with fish sauce. The thick noodles, soft and slightly sticky, soak up all that flavor as they cook right in the pot. The chicken stays tender, pulled into thin shreds, and the fried garlic on top adds a golden crunch that changes everything with the first spoonful.

This is a soup for evenings when you need something comforting, especially in fall and winter, when a hot bowl feels good after coming home. Kids tend to like it since the noodles are mild and the broth mellows out once they're added. Mon Chou suggests it for an easy weeknight dinner, but it also holds up well on a Sunday evening, served straight to the table in big bowls.

The ingredients

4 people

Butcher

  • Chicken breasts 400 g
  • Chicken carcass or thighs 300 g

Pantry

  • Thick rice noodles or udon 300 g
  • Fish sauceoften in the pantry 2 tbsp
  • Neutral oiloften in the pantry 3 tbsp
  • Pepperoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Fresh ginger 30 g
  • Onion 1
  • Garlic 6 cloves
  • Green onions 4
  • Cilantro 6 sprigs
  • Lime 1

Allergens Gluten, Fish

The step by step recipe

  1. Simmer the carcass and chicken breasts with the onion, ginger, and 1.5 liters of water. Skim regularly. 25 min

    Remove the breasts as soon as they're cooked, they'll stay juicy, and let the bones simmer a bit longer.

  2. Meanwhile, chop the garlic and brown it in the oil, set aside the fried garlic and its oil. 4 min

    Start with cold oil, it gives you better control over the color of the garlic.

  3. Shred the chicken. Season the broth with fish sauce, salt, and pepper, then strain it.

    Taste the broth on its own, it should be a touch too strong since the noodles will mellow it out.

  4. Cook the noodles directly in the simmering broth according to the package instructions. 8 min

    Stir them at the start so they don't stick together, they release starch that thickens the soup.

  5. Pour the noodles and broth into bowls, add the chicken, the fried garlic with its oil, the green onions, cilantro, and lime.

    A spoonful of garlic oil on each bowl is the signature touch of this dish.

Our tips to get it right

  • Skim the broth well while the carcass simmers, that's what keeps it clear instead of cloudy or greasy.
  • Save the garlic oil for the very end, it loses its crunch if you stir it into the hot broth too early.
  • Don't let the noodles sit in the broth before serving, they keep swelling and turn mushy if you wait too long.

The variations

  • Swap the chicken for shredded pork, it pairs just as well with the ginger broth.
  • For a vegetarian version, use a ginger vegetable broth and replace the fish sauce with soy sauce.
  • For kids in a hurry, serve the noodles and chicken with just a little broth, skipping the fried garlic and lime on the side.

What to serve it with

  • Hot unsweetened green tea
  • A few extra lime wedges
  • A crisp cucumber salad on the side

Storage

Keep the broth and noodles in separate sealed containers in the fridge, up to 2 days, since the noodles keep absorbing liquid otherwise. The broth alone freezes well for up to 2 months. Bring the broth back to a simmer before adding the noodles for just a few minutes.

Questions about this dish

Can I use udon instead of thick rice noodles?

Yes, udon works well and gives a similar texture. Just check the cooking time on the package, since it may differ from rice noodles.

Can I make the broth ahead of time?

Yes, the broth can be made the day before and kept in the fridge. Bring it back to a simmer before cooking the noodles in it right before serving.

Why cook the noodles directly in the broth?

The noodles release starch that naturally thickens the broth. That's what gives khao piak sen its signature texture, a bit silkier than a plain broth.

How do I make this milder for kids?

Set aside some broth before adding the fish sauce, or dilute their portion slightly with warm water. Leave the fried garlic and lime on the side as an option for adults.

How long does it take to make a khao piak sen, the Laotian chicken noodle soup?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a khao piak sen, the Laotian chicken noodle soup?

About 450 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a khao piak sen, the Laotian chicken noodle soup cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, fish. Always check the labels of the products you buy.

South and Southeast Asian Cuisines

See all

Recipes with raw garlic

See all