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.
- Prep time
- 1 hr
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 ½ liters water
- Pinch of salt
- 3 whole green onions (bulb only)
- 3 bunches of coriander roots
- 1-1/2 pound (about 3) bone-in chicken drumsticks
- ½ tablespoon fish sauce
- 1 teaspoon MSG
- ⅓ cup shallots, peeled and chopped
- ½ cup wood ear mushrooms, thinly sliced
- 3 fresh shiitake mushrooms, thinly sliced
- 1 large russet potato (about 1 pound), peeled and cut into ¼-inch cubes
- 2 bundles mung bean noodles (Chinese vermicelli, about 3 ounces)
- 1 dried squid (2.5 ounces), soaked, washed, beaten to soften, and thinly sliced
- 2 large eggs, cooked into a thin omelet, then folded and sliced into thin 1-inch strips
- Chopped scallion greens (for garnish)
- Chopped coriander leaves (for garnish)
- Ground black pepper (to taste)
- 2 whole garlic heads
- 2 shallots
- 2 teaspoons kapi (fermented shrimp paste)
- 8 bird’s eye chili peppers
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
Instructions
- 1
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.
- 2
Shred the Chicken: Remove the chicken from the pot and set aside to cool. Strain the broth back into the pot, discarding the solids.
- 3
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.
- 4
Final Touches: Remove from heat and stir in the sliced omelet.
- 5
Serve: Ladle the soup into bowls and garnish with chopped scallions, coriander leaves, and black pepper. Serve with Jaew Kapi (fermented shrimp paste dip).
- 6
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.
- 7
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.