Lao Chicken and Glass Noodle Soup (Kai Keng Khao Poon Chin)
A comforting and savory soup featuring tender chicken, delicate glass noodles, and a rich broth infused with aromatic herbs and spices. This modern adaptation of a traditional recipe offers a hearty and flavorful meal, often enhanced with the bold depth of fermented shrimp paste.
🧂 Ingredients
- 500 g Chicken thighs(bone-in, skin-on, cut into 2-inch pieces)
- 1.5 liter Chicken broth
- 30 g Dried shiitake mushrooms
- 100 g Glass noodles
- 2 stalks Lemongrass(bruised and cut into 3-inch pieces)
- 1 inch piece Galangal(sliced)
- 4 leaves Makrut lime leaves(torn)
- 4 cloves Garlic(minced)
- 2 medium Shallots(thinly sliced)
- 2 tbsp Fish sauce
- 1 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 1 tsp Bird's eye chilies(minced (optional, for heat))
- 1 tsp Salt(or to taste)
- 2 tbsp Vegetable oil
- 1 medium Potatoes(peeled and cut into small cubes)
- 2 large Eggs(beaten for omelet)
- 0.25 cup Fresh cilantro(chopped, for garnish)
- 0.25 cup Green onions(chopped, for garnish)
- Jaew kapi (fermented shrimp paste dip)(for serving (optional))
👨🍳 Instructions
- 1
Soak dried shiitake mushrooms in warm water for 30 minutes. Drain, reserving the soaking liquid. Remove stems and thinly slice the mushroom caps.
- 2
Prepare the omelet: Heat 1 tsp of vegetable oil in a non-stick skillet over medium heat. Pour in the beaten eggs and cook until set. Flip and cook for another minute. Let cool, then thinly slice or cut into small squares.
- 3
In a large pot or Dutch oven, heat the remaining vegetable oil over medium-high heat. Add the sliced shallots and cook until softened and lightly browned, about 3-4 minutes. Add the minced garlic and optional chilies and cook for another minute until fragrant.
- 4
Add the chicken thighs to the pot and sear on all sides until lightly browned. Add the sliced shiitake mushrooms, bruised lemongrass, sliced galangal, and torn makrut lime leaves. Stir to combine.
- 5
Pour in the chicken broth and the reserved mushroom soaking liquid (strained to remove any sediment). Add the cubed potatoes, fish sauce, soy sauce, oyster sauce, and salt. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
- 6
While the soup simmers, prepare the glass noodles according to package instructions. Typically, this involves soaking them in hot water until softened. Drain well.
- 7
Add the softened glass noodles to the simmering soup. Cook for another 3-5 minutes, or until the noodles are heated through and have absorbed some of the broth.
- 8
Taste and adjust seasoning with more fish sauce or salt if needed. Ladle the soup into bowls, ensuring each serving has chicken, noodles, potatoes, and mushrooms. Garnish with fresh cilantro and green onions. Serve hot, with jaew kapi on the side if desired.
💡 Pro Tips
- ✓For a deeper flavor, you can char the lemongrass, galangal, and shallots before adding them to the pot.
- ✓If you can't find galangal, ginger can be used as a substitute, though the flavor will be different.
- ✓Adjust the amount of chilies to your preferred level of spiciness.
- ✓Jaew kapi adds a significant umami boost, but can be omitted if unavailable or not preferred.
🔄 Variations
- Use chicken breast instead of thighs for a leaner soup.
- Add other vegetables like carrots or bok choy.
- For a vegetarian version, omit the chicken and use vegetable broth, adding firm tofu and more mushrooms.