When the weather is gloomy and raining, there is nothing I crave more than Kao Piak Sen. It is the Laotian version of chicken noodle soup and it is one of my favorite comfort foods. There is nothing like home made soup to warm you up on a cold day. It is commonly eaten as a breakfast dish, but I could have this any time of the day!
This dish requires very simple ingredients and with the help of the Kitchen Aid Mixer and the dough hook attachment, the noodles are so easy to make. The mixer will save your hands from getting burned by the hot water that is used to mix the rice and tapioca flour. Needless to say, it was very difficult to make in the past and was the least enjoyable part of cooking this delicious and hearty noodle soup. So you know this noodle soup must be to die for if people are willing to risk getting their hand burned!
To start off, all you need is rice flour, tapioca starch and hot water. Let the mixer form the dough, then make smaller baseball size balls. Roll it out it and then and slice them into noodles.
Some people like thicker noodles, some like them really thin. I like mine to be about 3mm thick. Dust them with tapioca or rice flour in between to keep them from sticking together.
These noodles have a nice consistency. The tapioca makes it a little chewy and the best part is, it’s gluten free! To cook the noodles, first boil some hot water in a pot. Then add the noodles. Stir them to keep them from sticking to each other. Once they rice to the surface and the water starts to boil up again then it’s cooked.
Drain the noodles and then add the home made chicken broth, chicken meat, cilantro, garlic oil and chili oil if you want to spice it up.
I find that this way the soup doesn’t thicken too much. Some people prefer to boil the chicken broth and then add the noodles to cook. You can do this too but the soup will be thicker due to the excess flour that was on the noodles.
Kao Piak Sen is the Laotian version of chicken noodle soup and it is commonly eaten as a breakfast dish.
- 16 oz Rice Flour
- 14 oz Tapioca Starch
- 900 ml boiling hot water
Add the rice flour and tapioca starch into the mixer bowl.
Use the dough hook attachment. Add the boiling hot water and mix on level 2. Continue to let the machine knead and increase the speed until it forms a dough.
Separate the dough into several balls and roll them out.
Roll out the dough and slice into 3mm slices. Sprinkle with tapioca flour to keep the noodles from sticking together.
Bring a pot of water to boil. Add the noodles and slowly stir with chopsticks to keep the noodles from sticking together. When the noodles float to the surface then they are cooked. Drain and put them in a bowl.
To serve, add the chicken broth, chicken meat, chopped cilantro and green onions, fried garlic and chili oil.
So simple and easy to make! I used this recipe with your chicken broth and patongko recipes as well! Nice!
Yep, they go together!
If I want to make enough for one serving, what will the measurements Be?
I would do maybe 1/4 of the recipe. You can also freeze any left overs, but don’t defrost the noodles. Just boil them.