Lao Chicken & Glass Noodle Soup | Kai Keng Khao Poon Chin

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.