Entree: Laos – Luang Prabang / Northern Laos – ເຂົ້າສອຍຫຼວງພະບາງ ➤ Khao soi Luang Prabang (Luang Prabang–style Lao noodle soup of tender chicken in a clear savory broth with herbs and pickles)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Additional 15 min

Total 1 hr 15 min

Ingredients

- 1 1/2 lb (700 g) bone-in chicken thighs, about 4 pieces
- 8 cups (1.9 L) water
- 2 stalks lemongrass, tough outer layers removed and bruised (about 60 g)
- 2 in (5 cm) piece fresh galangal or ginger, sliced (about 20 g)
- 4 cloves garlic, smashed (approx. 12 g)
- 2 shallots, peeled and halved (about 3 oz / 90 g)
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 g) palm sugar or brown sugar
- 8 oz (225 g) dried rice noodles (flat or round, depending on preference)
- 1 cup (100 g) shredded cabbage or thinly sliced napa cabbage
- 1/2 cup (30 g) fresh cilantro leaves
- 1/2 cup (30 g) fresh mint leaves (optional)
- 3 scallions, thinly sliced (about 2 oz / 60 g)
- 1/4 cup (60 ml) vegetable oil (for frying)
- 1/3 cup (40 g) shallots or garlic, thinly sliced and fried until golden (for garnish)
- 2 limes, cut into wedges
- Freshly ground black pepper and chili flakes or chili oil to taste

Instructions

1. In a large pot combine 8 cups (1.9 L) water with bruised lemongrass, sliced galangal (or ginger), smashed garlic, and halved shallots. Add the bone-in chicken thighs and bring to a gentle simmer. Skim any foam and cook uncovered until the chicken is cooked through and tender, about 30–40 minutes.
2. Meanwhile, heat 1/4 cup (60 ml) vegetable oil in a small skillet over medium heat and fry the thinly sliced shallots or garlic until crisp and golden; drain on paper towels and reserve for garnish.
3. Remove the chicken from the broth, let cool slightly, then shred the meat off the bones and discard bones. Strain the broth through a fine sieve into a clean pot and return to a gentle simmer. Stir in 2 tbsp (30 ml) fish sauce, 1 tbsp (15 ml) light soy sauce, and 1 tbsp (15 g) palm sugar; adjust seasoning with salt, fish sauce, or a little more sugar to balance.
4. Cook the rice noodles according to package instructions in boiling water until tender, then drain and divide among warmed bowls. Arrange shredded cabbage, cilantro, mint (if using) and scallions on the noodles.
5. Place shredded chicken on top of the noodles, ladle hot fragrant broth over each bowl, and finish with a generous sprinkle of the fried shallots or garlic. Serve with lime wedges, ground black pepper, and chili flakes or chili oil so diners can season to taste.