Khao Piak is a rice noodle soup that warms my soul on a cold winter day…or any day of the year! You can add different types of herbs, toppings, or sauces to your liking. Khao Piak is a dish that comes from Laos, with a chicken broth soup base. The first time that I had this dish just a few years ago when my sister-in-law and brother made it. It was delicious! I’ve made this dish many times since then and it never disappoints. I love how comforting and fulling it is.
Rice Noodle Dough Tips
You will need Tapioca Starch and Rice flour in order to make the rice noodle soup, which can usually be found at the Asian market. You will also need to add some salt to the dry ingredients. Making the rice noodle can be a bit tricky, but oh so worth it!
You want to be careful adding boiling hot water with some oil to the dry mixture because this dough can be a little temperamental. Too much water then it’s sticky, not enough water and the dough is really tough! But I would error on the side of the dough being a little sticky since you’ll be sprinkling and adding tapioca flour so that the dough doesn’t stick to itself… If you have a Kitchen aid or a stand mixer, it’ll make the job so much easier. If not, you can still make the rice noodle by hand, it’ll just take some arm muscles to mix the dough together.
While adding water to the dry ingredients, you want to add just a teaspoon of water at a time when your dough is coming together. You want to be able to touch and roll your dough without it sticking to your fingers. If your dough is a little bit on the stickier side, add a few teaspoons of flour to the dough.
Sprinkle some tapioca starch onto a clean surface. Roll the dough out into a large rectangle. I like my noodles on the thinner side, so I roll it out to about 1/4 of an inch. Now, sprinkle some more tapioca flour on top of the rolled out dough and fold the dough 3-4 times. Each time that you make a fold, you will sprinkle the top of the dough with some tapioca flour. This ensures that the dough does not stick to itself. After you’ve folded your dough, you will cut the dough in half, then take half of the dough and cut it into thin strips. Put the noodle dough into a bowl and sprinkle it with some more tapioca starch. Cut the other half of the dough into thin strips as well and add it to the bowl with some more tapioca starch.
Making the Chicken Broth for Khao piak
The chicken broth is really easy. You’ll want to boil a pot full of water with a stalk of lemongrass, salt, chicken bullion, and chicken breast or thighs. Boil until the chicken has been cooked through. Take the chicken out and shred it. This is optional but I like to skim the top of the soup with a ladle strainer so the broth is clear and has no floaties. Then I add the meatballs and cook them through and then take them out and cut them into fourths. Now, add the homemade noodles to the boiling broth. Turn the oven down and let simmer for 5 minutes. Add the shredded chicken and meatballs to the broth. Let it cook for another couple of minutes. Now it’s ready to serve!
Toppings: cilantro, mint, green onions, pork grinds, black pepper, oyster sauce, sriracha sauce, lime, and chili oil. You can add or omit these toppings to your liking!
Hmm, it sounds like a long process but it actually doesn’t take too long, and it is well worth it! I hope you’ll enjoy it with your family!
Khao Piak-Homemade Rice Noodle Chicken Soup
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Loading...Need a flavorful, comforting, and fulfilling soup to warm you up? Try our khao piak recipe with homemade rice noodles, chicken broth topped with amazing fresh herbs.
Ingredients
- Rice Flour Noodles
- 1 3/4 c. rice flour
- 1 2/4 c. tapioca starch
- 1 tsp. salt
- 2 cups, boiling water
- 1 Tbsp vegetable oil
- Chicken Broth
- 12 c. water
- 3 Tbsp chicken bullion
- 1 1/2 Tbsp salt
- 1 stalk lemongrass
- 2 chicken breasts or boneless skinless chicken thighs
- A pack of meatballs
- Toppings
- cilantro
- green onions
- mint
- pork grinds
- chili oil
- black pepper
- oyster sauce
- seasoning sauce
- sriracha sauce
Instructions
Chicken Broth
In a pot add 12 cups of water and bring to boil over medium-high heat.
Now add 1 stalk of lemongrass, chicken bullion, salt and, chicken breast or thighs.
Cook for 30 minutes or until the chicken is cooked through.
Rice Flour Noodles
Meanwhile, prepare the noodles.
In a large bowl or your mixing bowl, add the tapioca starch, rice flour, and salt. Give it a good mix.
In a small pot boil the 2 cups of water and vegetable oil together.
Add 3/4 cups of boiling water to the dry ingredients. Completely mix dry and wet ingredients and check the dough for the correct consistency.
If the dough is too sticky, add a tablespoon of tapioca starch and rice flour. If your dough is too dense, add a teaspoon of hot water at a time until the dough is a soft texture that isn't sticky to the touch.
Roll the dough out into a large rectangle. Sprinkle with tapioca starch.
Fold the dough 3- 4 times, being sure to sprinkle tapioca starch before and after each fold.
Cut the folded dough into half, take a half, and cut it into strips.
Cut the other half into strips, add all the stripes/noodles into a bowl. Be sure to sprinkle lightly with some more Tapioca Starch so the noodles do not stick to each other.
Set aside.
Putting it Together
Now that the chicken broth has been on the stove for 30 minutes, remove the chicken and shred it, set it aside.
Add the meatballs and let cook for 5 minutes, take the meatballs out and cut into fourths. Set it aside.
Lower the heat to medium-high and put the rice noodles in the broth. Cook for 5-7 minutes until noodles are done cooking.
Add shredded chicken and meatballs.
Cook for another few minutes until everything comes together.
Scoop some of the soup into a bowl and put toppings and sauces to your liking.
Enjoy!
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