Laotian Khao Piak Sen Chicken Noodle Soup

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting bowl of thick rice noodles in savory chicken broth, garnished with fresh herbs and lime, embodying Laotian home-style flavors. This Asian-inspired soup recipe, ready in about 75 minutes, pairs chicken thighs, water, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 60 min Serves 4 Asian cuisine 350 cal/serving

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Ingredients

1 lb, bone-in and skin-on chicken thighs
8 cups water
2-inch piece, sliced fresh ginger
4, smashed garlic cloves
8 oz rice noodles (thick, fresh)
3, sliced green onions
1/2 cup, chopped cilantro leaves
4 lime wedges
3 tbsp fish sauce
1/2 tsp, freshly ground black pepper
2 tbsp, for garnish fried shallots

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Instructions

Step 1: In a large pot, combine 1 lb bone-in chicken thighs, 8 cups water, 2-inch sliced fresh ginger, and 4 smashed garlic cloves. Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 45 minutes until the chicken is tender and broth is flavorful.
Step 2: Remove chicken from the broth and set aside to cool slightly. Strain the broth through a fine mesh sieve into a clean pot, discarding solids.
Step 3: Shred the chicken meat into bite-sized pieces, discarding bones and skin.
Step 4: Bring the strained broth back to a gentle boil, add 8 oz thick fresh rice noodles, and cook for 3-4 minutes until tender but still chewy. Stir occasionally to prevent sticking.
Step 5: Stir in 3 tbsp fish sauce and 1/2 tsp freshly ground black pepper to the broth. Adjust seasoning as needed.
Step 6: Divide noodles and shredded chicken among 4 bowls. Ladle hot broth over them.
Step 7: Garnish each bowl with 3 sliced green onions, 1/2 cup chopped cilantro, 1 tbsp fried shallots, and a lime wedge. Serve immediately.