Lao Chicken & Glass Noodle Soup | Kai Keng Khao Poon Chin
Kai Keng Khao Poon Chin | Hot Chicken Soup with Chinese Vermicelli
Introduction To Hot Chicken Soup with Chinese Vermicelli
This dish is a modern adaptation of a recipe from Traditional Recipes of Laos by Phia Sing. In the book, it’s called Kai Keng Khao Poon Chin (Hot Chicken Soup with Chinese Vermicelli). The broth combines the flavors of mushrooms, squid, and chicken for a light yet savory base. A key feature of this dish is its pairing with jaew kapi (fermented shrimp paste), which adds a bold, funky depth. What makes this soup unique is the addition of small cubed potatoes and thinly sliced omelet, giving it extra texture and heartiness. Perfect for dinner, it’s a comforting, shareable meal.
Who is Phia Sing?
Phia Sing was a man of many talents and responsibilities. He served as the Master of Ceremonies at the Royal Palace of Luang Prabang and, most notably, as the royal chef. He was the first to document Lao recipes in writing, a collection that later became a published cookbook with the help of Alan Davidson, the British ambassador in Vientiane in the early 1970s.
The Importance of the Cookbook, Traditional Recipes of Laos
Traditionally, Lao cuisine was passed down through generations by word of mouth. However, as the Lao diaspora spread across the world due to war, there was a growing concern about how future generations would preserve and learn to cook Lao food. Fortunately, Phia Sing documented his recipes and shared them with Alan Davidson, believing that written records could help sustain Lao culinary traditions. What he didn’t anticipate was the profound impact his book, Traditional Recipes of Laos, would have. As the first published cookbook of Lao cuisine, it became a cornerstone reference for Lao food, inspiring countless cooks to document their own recipes and continue the legacy of Lao cuisine.
Why this is an Uncommon Lao Recipe
When recipes are passed down orally, only the most popular or familiar ones tend to be remembered, leaving many others forgotten. This dish is an example of that—a unique variation of khao poon made with mung bean noodles. Recipes reflect the time, place, and community in which they were created, offering a glimpse into history. This particular recipe, which includes potatoes, various mushrooms, squid, and mung bean noodles, highlights diverse influences on the chef who crafted it. Yet, when eaten with jeow kapi, it stays true to the defining characteristics of Lao cuisine—bold, funky, and spicy.
Ingredients Needed for Lao Chicken Noodle Soup
For the soup
salt: helps flavor the broth as it boils with the chicken
green onions: the herb used to flavor the broth
coriander roots: the herb use to flavor the broth
chicken drumsticks: using any kind of chicken pieces that have is bone-in is okay
fish sauce: adds that extra funkiness to the soup
MSG: adds an extra layer of umami
shallots: adds flavor and slight sweetness to the soup
wood ear mushrooms: gives the soup an extra crunch
shiitake mushrooms: adds an extra layer of earthy flavors
russet potato: adds a soft texture to the various textures in the soup
mung bean noodles: these glass noodles are preferred for this type of noodle soup
dried squid: gives that extra bouncy texture and also helps flavor the soup
eggs: an extra added protein and texture
black pepper: adds a slightly spicy taste to the soup
For the dip
garlic: this dip is mostly made of garlic and gives it that creamy texture
shallots: adds extra flavor and texture
kapi (fermented shrimp paste): brings the funkiness to the dip
bird’s eye chili peppers: its not Lao food without these peppers
fish sauce: helps the sauce become more liquidly
lime juice: adds the acid to break up the strong flavors
sugar: sweetener to balance the saltiness
Step By Step Instructions
Make the Shrimp Paste Dip
This fermented shrimp paste dip (jeow kapi) adds a bold, funky flavor to the simple noodle soup. To prepare it, you can either grill the garlic and shallots until soft or wrap them in aluminum foil and roast at 400°F for 45 minutes. Once roasted, the garlic and shallots should be soft enough to squeeze from their husks.
In a deep mortar and pestle, combine the roasted garlic and shallots, fresh bird’s eye chili, and shrimp paste. Pound into a rough paste, then season with fish sauce, sugar, and lime juice, mixing well.
For the best experience, dip long beans into the paste before slurping the noodle soup—it enhances the flavors and adds a delicious contrast.
Prepare the Broth
The broth is simple yet flavorful, made with just water, a pinch of salt, the white part of green onions, cilantro root, and chicken drumsticks. If cilantro root isn’t available, you can substitute the thick stems. Let the broth simmer gently for 30 minutes, skimming off any scum with a small sieve. Once done, strain the broth to remove solids, set the chicken aside to cool, and return the clear broth to a clean pot for the next steps.
Making the Omelet
Whisk two large eggs with a pinch of salt. Lightly coat a pan with vegetable oil and cook the eggs in batches to make three thin omelets. Cook each side for about 30 seconds, until lightly golden. Transfer the omelets to a cutting board and let them cool. Once cooled, slice them into thin strips about 1 inch long and set them aside.
Shred the Chicken
Once the chicken has cooled, remove and discard the skin. Then, shred the meat into thin strips and set it aside.
Finish the Soup
To finish the broth, season with fish sauce, then add the prepared mushrooms, noodles, shredded chicken, squid, and cubed potatoes. Let everything simmer for 5 to 8 minutes, until the noodles and potatoes are fully cooked. If the noodles absorb too much liquid, add more water and a bit of chicken bouillon for a brothier consistency. Once everything is cooked, turn off the heat and sprinkle the sliced omelet strips on top before serving.
Tips For Variations And Storage
If you have leftovers, store them in the fridge for 3 to 6 days. The noodles will absorb most of the broth, so when reheating, bring some water to a boil, season with chicken bouillon, and then add the desired amount of leftover noodle soup. Since this dish has a light broth, it’s easy to customize—feel free to add your favorite vegetables, herbs, or proteins to refresh the flavors.
More Lao Recipes
Lao Chicken & Glass Noodle Soup | Kai Keng Khao Poon Chin
Ingredients
Instructions
- Prepare the Broth: In a large soup pot, add the water, salt, spring onion bulbs, and coriander roots. Bring to a boil. Add the chicken and bring it to a boil again. Reduce heat to a simmer, cover, and cook for 30 minutes, skimming off any scum.
- Shred the Chicken: Remove the chicken from the pot and set aside to cool. Strain the broth back into the pot, discarding the solids.
- Finish the Soup: Bring the strained broth back to a boil. Add fish sauce, msg, shallots, and mushrooms. After about 5 minutes, when the shallots are cooked, add the potatoes, shredded chicken, noodles, and squid. Simmer for 5–8 minutes until the noodles are cooked. If the broth becomes too thick, add ½ liter of water and bring back to a boil.
- Final Touches: Remove from heat and stir in the sliced omelet.
- Serve: Ladle the soup into bowls and garnish with chopped scallions, coriander leaves, and black pepper. Serve with Jaew Kapi (fermented shrimp paste dip).
- Roast the Garlic & Shallots: Preheat oven to 400°F (200°C). Cut the tops off the garlic heads and remove the outer layer of the shallots. Wrap each in foil and place them in a baking tray. Roast for 45 minutes until soft.
- Make the Dip: Peel the roasted garlic and shallots. In a mortar and pestle, pound them together with the shrimp paste and chilies until smooth. Stir in fish sauce, lime juice, and sugar.
Sabaidee, I’m Saeng!
I’m a personal chef who specializes in Lao food. Here at Saeng’s Kitchen, you’ll find all your favorite traditional Lao foods and also some new twists to Lao style dishes.