Description
Lao Chicken Noodle Soup is a comforting and flavorful dish featuring tender shredded chicken in a fragrant broth infused with garlic, ginger, and peppercorns. Served over soft rice noodles and garnished with fresh herbs and lime, this recipe offers a perfect balance of savory, tangy, and spicy notes in every bowl.
Ingredients
Scale
For the Broth and Chicken
- 1 whole chicken (about 1.5 kg), cut into pieces
- 8 cups water
- 1 tbsp salt
- 1 tsp black peppercorns
- 3 cloves garlic, crushed
- 1 piece ginger (about 2 cm), sliced
For the Noodles and Seasoning
- 200 g rice noodles, soaked in warm water
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp sugar
For Garnish
- 1/4 cup cilantro, chopped
- 1/4 cup green onions, sliced
- 1 lime, cut into wedges
- 1 red chili, sliced (optional)
Instructions
- Prepare the Broth: In a large pot, combine the chicken pieces, water, salt, black peppercorns, crushed garlic, and sliced ginger. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer gently for 20 minutes to infuse the broth with rich flavors.
- Shred the Chicken: Carefully remove the chicken pieces from the broth and set aside to cool slightly. Strain the broth to remove solids and return the clear broth to the pot. Shred the chicken meat into bite-sized pieces, discarding bones and skin as preferred.
- Season the Broth: Stir fish sauce, lime juice, and sugar into the hot broth. Taste and adjust seasoning if needed to achieve a balanced savory and tangy flavor.
- Prepare the Noodles: Cook the soaked rice noodles according to the package instructions until tender. Drain well and divide the noodles evenly among serving bowls.
- Assemble the Soup: Place shredded chicken over the noodles in each bowl. Ladle the hot, seasoned broth over the chicken and noodles, ensuring everything is properly warmed.
- Garnish and Serve: Top the soup with chopped cilantro, sliced green onions, lime wedges, and optional red chili slices for added heat. Serve immediately while hot for the best flavor and texture experience.
Notes
- Soaking rice noodles in warm water softens them and reduces cooking time.
- Adjust the amount of lime juice and fish sauce to suit your taste preferences.
- For a spicier kick, add more sliced red chilies or a dash of chili oil.
- Leftover broth can be refrigerated for up to 3 days or frozen for longer storage.
- This recipe can be made with chicken thighs or drumsticks as well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Lao
